MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red Wine Reduction
Categories: Live!, Wine, Vegetables, Sauces
Yield: 1 /2 cup
1 lg Spanish onion; chop coarse
1 lg Carrot; coarse chopped
1 Rib celery; coarse chopped
1 lg Tart apple; coarse chopped
2 cl Garlic
2 tb Grapeseed oil
750 ml Bottle Burgundy
2 c Port wine
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 1/2 cup.
Yield: 1/2 cup
Recipe By: Cooking Live Show, TVFN
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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