Prep 15 mins
Cook 3 hrs 30 mins
A rich wine essence which is so concentrated that a tablespoon or two is sufficient for one serving. This sauce can wow simple food like beef, venison, poultry or lamb. This is a great way to use leftover ends of bottles of red wine.
- 1 medium onion, coarsley chopped
- 1 carrot, coarsley chopped
- 2 cloves garlic, smashed
- 1 celery rib, coarsley chopped
- 1 apple, coarsley chopped
- 2 teaspoons flavorless vegetable oil
- 2 (750 ml) bottles dry red wine
- 1 (750 ml) bottle ruby port
- 1 cup reduced-sodium chicken broth or 1 cup sodium-free chicken broth
- In a heavy large saucepan, combine onion.
- carrot, celery, garlic, apple and oil.
- Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.
- Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.
- Add wine and port, increase heat to high and bring to a boil.
- Turn heat down to a low boil and reduce wine to about 1 cup.
- This will take about 2 hours.
- Strain wine into a small saucepan and add chicken broth.
- Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.
- (for a more concentrated sauce, you can reduce to 1/2 cup).
- Serve sauce hot.
- Sauce will keep refrigerated for 1 month.
Awesome! Pears beautifully with a fillet stake. The wine I used was slightly substandard to be enjoyed drinking and had been sitting in the fridge, abandoned, for a while. This recipe turns even cheap wine to new hights. Cheapest port you find will also do very well. Exquisite!
This is DELICIOUS!!! HOWEVER it is VERY difficult in my house to procure TWO bottles of red (and a bottle of port) for a recipe. Still apologizing to BF for missing bottles...(therefore the lack of fifth star!!) Freeze in scoops carefully wrapped.
lovely! But I have to ask...leftover wine?