Wine Reduction - Frozen Cubes

Submitted by Chicagoland Chef du Jour

"If you cook with wine, this is a great trick. Make ahead, freeze and use as needed. No need to open a bottle when your recipe calls for wine. *One cube equals 2-3 Tablespoons, which equals 1- 1 1/2 cups wine. Choose your favorite red or white or make both. Kudos to Eleanor Hetz for this recipe, posted in the Chicago Tribune 2/05. Enjoy! UPDATE: 1/11, I made 2 trays from about 1 liter of wine. It really doesnt' matter how much wine you start with, just reduce it by half. Cooking time is for both reduction & chilling, not freezing. You're on your own for that one!"

 

• Ready In: 2hrs 5mins
• Ingredients: 1
• Yields: 18-24 cubes

ingredients

• 1 gallon red wine, ie. Gallo Hearty Burgundy or 1 gallon white wine, ie, Chardonnay, Pinot Grio

directions

1. Heat wine to a boil in a large non-aluminum pot.
2. Reduce heat to medium; cook uncovered over medium heat until the wine is reduced to about 4 cups, about 90 minutes. Remove from heat.
3. Cool for 30 minutes; refrigerate at least one hour.
4. Pour reduced wine into plastic cube trays; freeze.
5. Transfer frozen cubes into freezer bags.
6. Can be frozen up to 12 months.
7. 2/7/09: *Please note, to further clarify, once the wine has been reduced, 1 cube measures approximately 2-3T = the equivalent of 1C - 1/2 C wine prior to wine reduction. Wine reduction results in the full flavor of the wine without having to go through the process each time your recipe requires wine.

Reviews

[gailanng]

I followed about 1/2 a recipe and have these frozen in little plastic containers, barely filled. I couldn't find one person who still has ice cube trays! Made for Zaar Chef Alphabet Soup.

 

[Lindas Busy Kitchen]

Update: I didn't realize the ice cubes were the reduced wine :) so please disregard what I wrote from here on! 2/7/09 In your description of this recipe you say *One cube equals 2-3 Tablespoons, which equals 1- 1 1/2 cups wine". I have to say this is way off. 2-3 Tablespoons is nowhere near even 1 c. of wine, so the statement you made is incorrect. I think if you measure 2-3 T of wine out you will see it equals more like 1/4 c. wine.

 

[Chohertz]

I cut this recipe out of the newspaper years ago. It was called Dr. Eleanor Hetz's Wine Reduction. I love it, it is great. I usually use the burgandy 'jug' wine from Carlos Rossi.

 

[Penny Stettinius]

Love it, love it, love this idea! Great thought. I am always having to open a bottle (boohoo) and other times when we just don't care for the bottle it sits around waiting for a pan to degrease and looses its intensity. This recipe/idea we will use often. Thank you so much for sharing!