Red Wine Salt

Photography & Recipe by Wida Foster
Brought to you by Cerebos Salt








Gently heat the red wine on the stove top to a mild simmer and reduce to roughly ¼ cup.
Grind the salt gently in a pestle and mortar to reach a medium coarse consistency.
Place salt in a medium bowl.
Remove the wine from the stove and add 3-4 tablespoons of wine, one tablespoon at a time, to the salt, stirring after each addition. Make sure the salt does not get too wet.
Spread the salt evenly on a baking sheet or serving plate and allow to dry at room temperature for at least two hours.
Gently mix salt with a fork and store in an airtight container until needed.

Tip: If you have added too much wine to the salt, just keep adding salt until the liquid has been absorbed.

Makes: 1½ cups
Prep Time: 40min
Dry Time: 120mins
Total Time: 1hr 20mins


1 cup red wine
1½ cups coarse salt