In a recent trip to Disney Springs in Orlando, Florida, I had some delicious reduced Guinness sauce at Raglan Road, their Irish pub restaurant. We were guessing, but it seemed like the sauce was just a sweetened reduction of regular ol’ Guinness, made for dipping.
I love me some Guinness anyway (which is now going vegan!), so adding in a touch of sweetness as a dipping sauce paired with their brown bread was amazing. Who needs an entrée? Since St. Patrick’s Day is on the horizon, I figured it would be the right time to recreate this sauce with my upcoming Irish soda bread recipe.
The bread recipe took a couple of tries to get right, so this recipe was a cinch by comparison. Reducing sauce is literally a set it and forget it deal. Well, with a bit of mixing, too. I’ve reduced sauces before, like with this balsamic reduction recipe. It’s easy, I promise.
Word of warning, though: if you reduce this for much longer than 50-60 minutes, it’ll thicken even more as the sugar caramelizes. Wait, is that even a warning or a tip? Want it to be a smooth sauce? Take it off the heat no longer than 60 minutes later. Want it to become a gooey caramel texture? Give it another five minutes. 😉
The soda bread recipe is coming soon, but in the meantime, store this sweet Guinness sauce in your recipe arsenal for St. Paddy’s day.
Plus, this sauce can be served with all kinds of bite-sized desserts like mini churros and dippable cookies which are super trendy right now.
Want more recipes in your life? Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
Ingredients
- 2 cups Guinness (or other stout of your choice)
- 1 1/2 cups brown sugar (or brown sugar Splenda blend)
- 1/2 cup extra virgin olive oil
Instructions
- In a medium saucepan, mix together Guinness and brown sugar over medium heat until it begins to bubble.
- Reduce heat to low and simmer for about an hour, stirring occasionally, until reduced by about half.
- Remove from heat and allow to cool.
- Serve with olive oil at room temperature. Use it as a dipping sauce for Irish soda bread!
- Serve in a sealed container in the refrigerator.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
I am so pinning this.
You da best, Matt!
remarkable publish…Be thankful yourself posting in this web web-site. Through my own, personal practical comprehension, often instances fitness and well-being proper the graphic could most likely supply photography shooter dealing with a dose with the actual empowered me…
that the net worked well in the cities but i am moving to punta cana so ill be on the outskirts and mostly at the beach by dolphin explorer. what would you recommend for this that would work the best because i was gonna get the cradle for home and the usb to take with me to work???Please help
I’m so making this for St. Patty’s day!!
Awesome! I hope you loooove it. 🙂