Recipe courtesy of Estate Culinary Team
Instructions
- In a small saucepan, simmer the wine over low heat and cook until the wine is reduced down to about 1/8 cup of syrup.
- Allow to cool to room temperature.
- Add the sea salt to the pot; mix well to coat evenly.
- Spread out the salt in a thin layer on a parchment-covered sheet pan to dry uncovered at room temperature for 2 days. (You may also dry in a dehydrator over low 125f for 4-5 hours).
- Store in an airtight jar.
