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RawSpiceBar’s Red Wine Sea Salt
tablespoon unsalted butter
cup dry red wine
vanilla bean, halved lengthwise
- Scrape seeds from vanilla bean into a small heavy saucepan, then add pod and wine. Boil over moderate heat until wine is reduced to about 1/2 cup, about 10 minutes. Discard pod.
- While wine is reducing, bring sugar and water to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, swirling pan, until deep golden.
- Serve warm. Subscribe to RawSpiceBar’s monthly spice box subscription: http://bit.ly/2mwAkzh
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