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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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A rich wine essence which is so concentrated that a tablespoon or two is sufficient for one serving. This sauce can wow simple food like beef, venison, poultry or lamb. This is a great way to use leftover ends of bottles of red wine. Ingredients:
1 medium onion, coarsley chopped |
1 carrot, coarsley chopped |
2 cloves garlic, smashed |
1 celery rib, coarsley chopped |
1 apple, coarsley chopped |
2 teaspoons flavorless vegetable oil |
2 (750 ml) bottles dry red wine |
1 (750 ml) bottle ruby port |
1 cup reduced-sodium chicken broth or 1 cup sodium-free chicken broth |
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.
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