Red Wine Reduction

Course :	Italian
From:	HungryMonster.com
Serves:	1

Ingredients:

1	medium	spanish onion -- coarsely chopped
1	medium	carrot coarsely chopped
1	stalk	celery -- coarsely chopped
1	medium	granny smith apple -- coarsely chopped
2	cloves	garlic
2	tablespoons	grapeseed oil
2	cups	port
1	cup	chicken stock

Preparation:

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