Red Wine Syrup (about 2 cups syrup, 16 servings)

1 bottle (750 ml) medium-dry red wine
1 quart red grape juice
1/2 cup sugar

1. In a heavy nonreactive 2-quart saucepan, heat the wine, grape juice,
and sugar until the liquid is reduced to 2 cups of thin syrup.
2.  Set aside to cool.
3.  Pour syrup into a clean bottle or jar.
4.  Use immediately or refrigerate until ready to use.  Red Wine Syrup
will keep in the refrigerator for 1 month.


This recipe goes great on peaches, pears, pound cake, or ice cream. Use
it as a glaze on fruitcakes or fruit tarts.  Add 2 to 3 tablespoons to
a 12-ounce glass of sparkling water for a very nice wine cooler.