Preparation
Combine Ingredients: In a small saucepan, combine red wine, sugar, butter, and star anise.
Heat & Simmer: Over medium heat, stir until the butter melts and sugar dissolves. Bring the mixture to a gentle simmer.
Infuse Spices: Let the star anise infuse for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
Remove Spices: Remove the star anise pods.
Add Vanilla: Stir in vanilla extract just before serving.
Serve: Drizzle warm over gingerbread bundt cake, other spiced cakes, or chocolate desserts. Store leftovers in the refrigerator and gently reheat before serving.
Tips & Notes: - Adjust sugar based on sweetness preference; reducing to 1/3 cup intensifies the wine flavor. - For a richer flavor, simmer slightly longer but avoid boiling. - Can also be served warm over ice cream or poached fruits. - Make ahead and store in the refrigerator for up to 3 days.
About the Recipe
Elevate your holiday desserts with this aromatic spiced wine sauce, featuring red wine, star anise, butter, and a touch of vanilla. Perfectly balanced for drizzling over gingerbread, bundt cakes, or other festive treats, this sauce adds warmth, richness, and a sophisticated flavor that impresses guests. Ideal for holiday tables, winter brunches, or cozy dessert moments, it pairs beautifully with any spiced cake or chocolate dessert.
Ingredients
· 1/3 cup red wine
· 1/2 cup sugar (adjust to taste to prevent cloying)
· 1/2 stick (4 Tbsp) unsalted butter
· 2 whole star anise
· 1 Tbsp vanilla extract