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Red Wine Reduction


Course : Italian
Source:
Serves: 1
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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 / 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. Yield: 1/2 cup

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