Wine & Balsamic Reduction
Store it at room temperature for two or three months and serve on just about anything. It's great drizzled over seafood, poultry, steak and even cheese.
2 cups (16 ounces) red wine
2 tablespoons corn syrup
Combine the wine and corn syrup in a small saucepan. Bring to a boil over medium-high heat. Boil until reduced to a syrupy consistency, about 10 minutes.
variations: Substitute 2 cups balsamic vinegar for the wine to make a balsamic reduction or 1 cup wine and 1 cup balsamic for 'balsamic wine reduction'.