Beetroot & Red Wine Reduction

Making Beetroot & Red Wine Reduction
This reduction is all about patience and gentle heat. Red wine and beetroot cook down with spices into a silky, aromatic syrup that straddles the line between sauce and condiment.
It’s tangy yet earthy, sweet yet spiced — the kind of finishing drizzle that makes a plate look and taste alive.

Making Beetroot & Red Wine Reduction

A vibrant, jewel-toned reduction that captures the earthy sweetness of beetroot and the depth of red wine.
Slowly simmered with cloves, bay leaves, and pimento berries until thick and glossy, this syrup adds a sophisticated twist to both savory dishes and desserts.
Drizzle it over goat cheese, roasted root vegetables, grilled peaches, or even a slice of chocolate cake — one bottle, endless possibilities.

Serves:

250 ml/ 1 cup

Time to Prepare:

10 min

Time to cook or cure:

35- 45 min

Skill

Easy & Intermediate

Serves:

250 ml / 1 cup

Time to Prepare:

10 min

Time to cook or cure:

35-45 min

Skills:

Easy/ Intermediate

Ingredients & Tools

Ingredients

400 g / 14 oz fresh beetroot, peeled & grated
250 ml / 1 cup dry red wine (Cabernet, Merlot, or regional variety)
1 bay leaf
2 whole cloves
3 black peppercorns
1 allspice (pimento) berry or pinch of powder
¼ tsp sea salt
½ tsp citric acid (or 1 tsp lemon juice)
1 tbsp honey or unrefined sugar (to taste)

Tools

Medium saucepan with thick bottom
Fine sieve or cheesecloth
Sterilized glass jar or bottle for storage
Wooden spoon or heatproof spatula

Useful guidelines

Choose a dry wine: A dry red balances the beetroot’s sweetness and builds depth without cloying.
Low and slow: Gentle simmering preserves color and prevents bitterness.
Spice lightly: Bay, cloves, and pimento should whisper, not shout.
Watch the texture: It thickens quickly near the end — stop when it coats a spoon like warm honey.
Versatility: Works equally well over savory or sweet dishes; think goat cheese, roasted squash, or poached pears. nutrient content and levels of naturally present lactobacilli.

Directions

Simply follow these steps in order to make Beetroot & Red Wine Reduction:

Prepare the base
Grate the beetroot finely so it releases its natural juices. Add to a saucepan with the red wine, sugar, spices and salt
Simmer slowly
Bring to a gentle simmer over medium-low heat. Reduce to about half its volume — this takes roughly 20 minutes. Stir occasionally to prevent sticking.
Strain & acidify
Pass the mixture through a fine sieve or cheesecloth, pressing to extract all the liquid. Return the strained liquid to the pan. Stir in some citric acid to balance the sweetness.
Reduce to gloss
Simmer again for 5–10 minutes until thick and syrupy. Test by dipping a spoon — it should coat the back evenly without running.
Cool & store
Pour into a sterilized jar or bottle. Let cool fully before sealing. Store in the fridge.

Storage

Fridge: Keeps 2 weeks in a sealed jar.
Freezer: Freeze in small portions (up to 3 months).

Shelf life tip: For longer storage, reboil with a touch of vinegar and seal hot into sterilized bottles.

Frequently asked questions

Can I use balsamic vinegar instead of red wine?
Yes — it creates a sweeter, denser glaze. Reduce the honey accordingly.

Can I use store-bought beet juice?
You can, but fresh grated beetroot gives a deeper flavor and color — the fibers help naturally thicken the syrup.

Is this alcohol-free once cooked?
Mostly yes — simmering for 40+ minutes evaporates over 90 % of the alcohol. Only trace amounts remain.

Can I use white wine instead?
Yes, but the flavor will be lighter and less earthy — better for desserts than savory dishes.

How do I thicken it more?
Keep simmering until a drop holds shape on a cold plate. It will also thicken further as it cools.

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Beetroot & Red Wine Reduction

Making Beetroot & Red Wine Reduction