Directions:
- In a heavy large saucepan, combine onion.
- Carrot, celery, garlic, apple and oil.
- Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.
- Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.
- Add wine and port, increase heat to high and bring to a boil.
- Turn heat down to a low boil and reduce wine to about 1 cup.
- This will take about 2 hours.
- Strain wine into a small saucepan and add chicken broth.
- Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.
- (for a more concentrated sauce, you can reduce to 1/2 cup).
- Serve sauce hot.
- Sauce will keep refrigerated for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.68 Kcal (141 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 109.17mg | 5% | |
| Potassium | 157.92mg | 3% | |
| Total Carbs | 7.57g | 3% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 30.34 Kcal (127 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 98.35mg | 5% | |
| Potassium | 142.27mg | 3% | |
| Total Carbs | 6.82g | 3% | |
| Sugars | 4.06g | 18% | |
| Dietary Fiber | 1.36g | 6% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 3.6mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 16.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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