Red Wine Reduction

Yield:
1/2 cup
Level:
Easy
Ingredients
  • 1 Spanish onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 Granny Smith apple, coarsely chopped
  • 2 cloves garlic
  • 2 tablespoons grapeseed oil
  • 1 750 milliliter bottle Burgundy
  • 2 cups Port
  • 1 cup chicken stock
Directions
  • 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 1/2 cup.


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