Red Wine Reduction...BBQ Sauce? Or Something?

So, I reduced the liquid to about...I'd say 25-40%. I wasn't paying too much attention to the amount at the beginning, but I know there was less than half when I called it quits. It smelled pretty awesome the whole time it was simmering. Eventually it got to a place where I didn't pucker my face at the alcohol content of this brothy substance. But what I really had to do was add some sugar. Brown sugar, specifically. So now I have a sweet-beefy-winey marinade of some sort. Might do some steak or something with it. Might not do anything with the potatoes because I don't think I'll have the time to mess around in the kitchen in the next couple of days. But that's ok, because I got 2 more AWESOME things done today! Firstly, I roasted a butternut squash: Which means soup...or squash cookies...or other general yumminess to occur in the future. I'll probably portion it out (it's all pureed now and refrigerating) and freeze it, for later use. Yummmmmsquashyum. And secondly/lastly, I made Russian tea cakes! For the first time! They turned out pretty good, though next time I'll probably make them more ball shaped (I was silly and followed the recipe when it said to smush the cookie-balls down a bit before baking them). And I'll make sure to have more powdered sugar on hand so I'm not so stingy with it. So YAY! I posted again, just like I said I would! Which means you (the reader/s) will hopefully check back for more. And, more importantly, I will hopefully have posted something more. ;) G'night!