Cabernet Balsamic Sauce


  • 1 cup Cedar Creek Winery Cabernet
  • 1 cup Olive Sprig Traditional Balsamic
  • 2-3 black pepper corns
  • A small sprig of fresh rosemary (about 1 TSP in size)
  • Honey (can be added to sauce if more sweetness is desired)


In a large pot, add all the ingredients and heat on high. Boil until the sauce has reduced to about half volume. Check the consistency - if the sauce coats the back of a spoon, it's done. Remove sauce from the heat and let it cool to room temperature. The sauce will continue to thicken as it cools. Strain out the rosemary and peppercorns.

Store the sauce in a plastic squeeze bottle in the fridge. May be served cold or at room temperature.