Eating Well's Red Wine Reduction
"From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.
This recipe is used as an ingredient in some sauce recipes that I have posted separately."
- Ready In:
- 1hr 5mins
- Ingredients:
- 2
- Yields:
-
1 cup
- Serves:
- 4
ingredients
- 1 (750 ml) bottle dry red wine
- 4 shallots, thinly sliced
directions
- Combine wine and shallots in a medium non-aluminum saucepan and bring to a boil over medium heat.
- Reduce heat to low and simmer, uncovered, for 30 - 60 minutes, or until reduced to about 1 cup.
- Keeps in refrigerator for a week, freezes for 6 months.
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RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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