Pinot Noir Syrup

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Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010

Ingredients

1 cup Pinot Noir
2 T. granulated sugar
1 thyme sprig

Instructions

Method: In small pan over low-medium heat, combine Pinot Noir, sugar and thyme; simmer. Reduce to syrup consistency. Reserve.

Sizzle - Fall 2010 Issue

Yield

1 serving

Tags

Sauce/Dressing/Rub, Sizzle, Vegetarian

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