Red wine essence Recipe

Directions:

1. In a heavy large saucepan, combine onion.
2. Carrot, celery, garlic, apple and oil.
3. Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.
4. Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.
5. Add wine and port, increase heat to high and bring to a boil.
6. Turn heat down to a low boil and reduce wine to about 1 cup.
7. This will take about 2 hours.
8. Strain wine into a small saucepan and add chicken broth.
9. Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.
10. (for a more concentrated sauce, you can reduce to 1/2 cup).
11. Serve sauce hot.
12. Sauce will keep refrigerated for 1 month.