- 1 cup cabernet sauvignon wine
- 1/2 cup Big O Ginger Liqueur
- 1 pinch ground cloves (about a 1/4 tsp)
- 1 pinch sea salt (about 1/4 tsp or to taste)
- 1 small sprig fresh rosemary
In a small saucepan, mix all ingredients and bring to a boil. Reduce heat and simmer until the mixture reaches a syrup consistency. Serve warm with roasted or grilled lamb or beef.