I know, I know, leftover wine – What is that??
It doesn’t happen often, but sometimes we find ourselves with some extra wine at the end of the evening that we know we’re not going to drink within the next several days…but what should we do with it?
If you have leftover wine and don’t want to waste it, here are some useful tips!
1. Freeze it
Pour leftover wine into ice cube trays and freeze it to use in future recipes. Most recipes will call for a cup of wine to be reduced into a sauce or a stew. If you save your wine in standard ice cube trays, a cup of wine will be about 10-12 cubes.
Simply pour the leftover wine into a well-washed mason jar and cover with a couple of layers of cheesecloth (to prevent dust or bugs from getting into it). Then, just store it in a cool, dark place for a month to six months. Taste it periodically to determine when it has turned to vinegar then transfer it to a bottle with a stopper and store in the pantry. How easy is that?!
Mix leftover wine with sugar and reduce it down to a rich syrup that can be poured over fruit, ice cream, and pancakes, or mixed into marinades and salad dressings.
4. Cook with it
Add it into stews/ soups. A cup or two of leftover wine is all you need to turn out a comforting winter meal the day after the party.
Take your wine syrup one step further by adding pectin and turning it into wine jelly — just the thing to serve with cheese at your next party.
It doesn’t look like the easiest recipe…but if you make these, you’ll definitely impress your foodie friends!
Yield: About 12 lollipops
∙ 1 ½ cups plus 2 tbsp Port wine
∙ 3 tablespoons corn syrup
∙ ¾ cup sugar
∙ ⅛ tsp. kosher salt
∙ 12 Lollipop sticks
∙ Gold luster dust *optional
1. Bring red wine to a simmer in a small saucepan. Simmer wine until reduced to ⅓ cup, this should take about 20-25 minutes. Remove from stove-top and let cool completely.
2. In a medium saucepan combine sugar, corn syrup, salt and wine reduction. Stir until combined. Clip a candy thermometer to the side of the saucepan and bring to a boil over medium heat. Stir occasionally with a heat-proof spatula until all sugar granules have dissolved. Boil until candy temperature registers 298-310° on a candy thermometer.
3. Remove from heat and fill greased lollipop molds with the hot candy. Place lollipop sticks in the stick crevices and rotate until the stick is coated in the hot candy. Alternatively, you may also drop the hot candy from a spoon onto a silicone mat or parchment paper, making two to three-inch disks and leaving room to place -and rotate- the lollipop sticks.
4. Allow the lollipops to harden completely. These are best if you wait a day to consume them, as this gives the red wine flavor plenty of time to develop.
5. Embellish with luster dust if desired and store between sheets of parchment in an airtight container.
What do you do with leftover wine — if such a thing exists in your household?