WHAT YOU’LL NEED
1 Bottle red wine (not the most expensive, but also not cooking wine) A full-bodied wine with a high alcohol content will give your salt a bright color. If you want it to be a lighter pink color, choose a medium- bodied wine with about 6% alcohol. 1 – 1 ½ c. of Coarse Sicilian Sea Salt or Kosher Salt
HOW TO DO IT
Hands down, this savory flavor enhancer is one of my favorite kitchen items. Use it as a rub to elevate your BBQ or as a finishing touch in salads. Any full-bodied, tannic red wines will do and, while I love using coarse salt, you can use finer salt as well. Cheers! Scott Bleier CORPORATE ATTORNEY Red Wine Infused Salt
1.
Simmer wine for 20-30 mins on a medium flame to reduce to near syrupy liquid. Watch closely; consistency changes quickly near the end. Reduction times vary. Don’t worry if you need a few extra minutes.
Let the wine reduction cool completely. 2. Add the reduction to the salt, stirring in gently, a bit at a time until fully absorbed. (You can always add more salt if it appears too watery.) 3. Spread salt mixture onto a plate or baking sheet to let dry. Smooth out all clumps so that it can dry thoroughly. 4. If it’s sunny weather, place baking sheet in the sun to let air dry for a day. Or, simply leave the baking sheet in the oven (turned off) until dry. 5. If the salt doesn’t go completely dry, you can still use it. Place in an air tight jar. Gift and enjoy! 6.
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