Red wine essence

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.

• Ready In: 3 hrs 45 mins
• Yields: 1 cup

Ingredients

• 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

Directions

1. In a heavy large saucepan, combine onion.
2. carrot, celery, garlic, apple and oil.
3. Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.
4. Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.
5. Add wine and port, increase heat to high and bring to a boil.
6. Turn heat down to a low boil and reduce wine to about 1 cup.
7. This will take about 2 hours.
8. Strain wine into a small saucepan and add chicken broth.
9. Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.
10. (for a more concentrated sauce, you can reduce to 1/2 cup).
11. Serve sauce hot.
12. Sauce will keep refrigerated for 1 month.