Use those dribs and drabs left after a party: Try these recipes for boozy syrup you can serve over waffles, ice cream, and more. Leftover Red Wine Syrup Hands-on time: 5 minutes Total time: 2 hours (includes cooling time) Makes: 1 cup 1 orange1 bottle red wine (or 3½ cups assorted red wines)1 cup sugar6 cloves1 cinnamon stick Using a vegetable peeler, remove strips of orange zest from the orange. In a large saucepan, combine the wine, sugar, cloves, cinnamon stick, and orange zest. Bring to a boil, then reduce heat and simmer until the wine mixture is thickened and reduced to 1 cup, 35 to 45 minutes. Remove cinnamon stick and orange zest. Let cool for 15 minutes, then refrigerate until chilled (the syrup will thicken as it cools). Serve with: ice cream, yogurt, ricotta, pound cake, waffles, pancakes, or fruit. Leftover White Wine SyrupHands-on time: 5 minutesTotal time: 2 hours (includes cooling time)Makes: 1 cup 1 vanilla bean1 bottle white wine (or 3½ cups assorted white wines)1 cup sugar Split the vanilla bean lengthwise and scrape out the seeds. In a large saucepan, combine the wine, sugar, and vanilla seeds and pod. Bring to a boil, then reduce heat and simmer until the wine mixture is slightly thickened and reduced to 1 cup, 35 to 45 minutes. Remove the vanilla pod. Let cool for 15 minutes, then refrigerate until chilled (the syrup will thicken as it cools). Serve with: ice cream, yogurt, ricotta, pound cake, waffles, pancakes, mango, pineapple, or other fruit. Real Simple
