Red wine reduction

Yield: 1 Servings

Measure Ingredient
\N 1 Spanish onion -- coarsely
\N 1 carrot coarsely chopped
\N 1 stalk celery -- coarsely
\N 1 Granny Smith apple --
\N 2 cloves garlic
\N 1 750 milliliter bottle

: chopped

: chopped

: coarsely chopped

2 TB grapeseed oil

: Burgundy

2 c Port

1 c chicken stock

In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to ½ cup.

Yield: ½ cup

Recipe By : COOKING LIVE SHOW #CL8734 From: "Jon And Angele Freeman" <jfreemadate: Sat, 12 Oct 1996 11:11:27 ~0500

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