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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 tablespoons vegetable oil |
1 medium onion, chopped |
1 medium granny smith apple, unpeeled, cored, chopped |
2 garlic cloves, chopped |
1 750-ml bottle of ruby port |
1 cup chicken stock or canned low-salt chicken broth |
1/3 cup dried currants |
Directions:
1. Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)
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