here’s number five of the with love and cupcakes non-stop recipe week. it’s sauce. dessert sauce, to be exact. and you should put it on everything.
i didn’t need to read this recipe to be intrigued by it – the name said it all. here is a play-by-play of what the thought process sounded like in my head:
strawberries. okay, sounds good.
red wine. alright, now that sounds really good.
cinnamon. hmm… interesting combination, and i think i like it.
black pepper. wait, what?!
go on, try and tell me you’re not intrigued. strawberries, red wine, cinnamon, and black pepper. also some sugar and cloves. it sounds like a kind of random mix of ingredients… but somehow, it all works! the wine is deep and smooth-tasting, and the strawberries are bright and sweet. then the spices come in to add a touch of warmth at the back of your palate. this is the kind of stuff that can take an ordinary dessert–or even a really good one–and make it spectacular.
a complex strawberry sauce that will make any dessert amazing.
- ¼ cup plus 2 tablespoons sugar
- 3 tablespoons water
- 1 cinnamon stick
- 5 black peppercorns, lightly crushed
- 2 whole cloves
- 1½ cups dry red wine
- 1 pint strawberries, sliced
- combine the sugar, water, cinnamon, peppercorns, and cloves in a medium saucepan. bring the mixture to a boil over medium-high heat until the sugar is dissolved. continue cooking, without stirring, for 5-6 minutes, until the mixture is a medium amber caramel.
- remove the pot from the heat and carefully stir in the wine. the caramel will probably crystallize a bit when you add the wine, but that's okay.
- return the pot to medium-high heat and cook, stirring occasionally, until the caramel is completely dissolved and the sauce has reduced to about ½ cup.
- pour the sauce through a mesh strainer to remove all of the spices. return it to the pot and add the strawberries. continue cooking over medium-high heat for another 5 minutes, until the strawberries are softened.