When I made this, Fall was still well on its way to becoming winter. I had no idea my neck of the woods would be enjoying 60+ degree days in mid December. So hot mulled wine may not sound super necessary right now if you too are enjoying what can only be called an Indian Fall, but it’s worth it to make some if only to turn it into syrup.
Once your wine has been mulled you just need to dissolve 1-2 extra cups sugar (depending on how thick you want your syrup to be) in the mixture and bring to a boil. Once boiling, lower the heat and leave the mixture to simmer until liquid is about 1/3 its original volume. Allow to cool a little, then strain into an airtight container and allow to cool completely in the fridge. It will thicken more as it chills.
Now, if you’ve made some mulled wine for a party. You just need to do a little extra measuring. You’ll want to use 1/2 cup sugar for every 1 or 1 1/2 cups of mulled wine leftover. Again it depends on how thick you want your syrup to be. I tend to air on the side of thicker syrup as I like to use it on ice cream and pancakes. (Hint hint, a recipe for gingerbread pancakes that goes great with this syrup is coming soon.)