Red Wine Essence

1. 1

   In a heavy large saucepan, combine onion.

2. 2

   carrot, celery, garlic, apple and oil.

3. 3

   Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.

4. 4

   Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.

5. 5

   Add wine and port, increase heat to high and bring to a boil.

6. 6

   Turn heat down to a low boil and reduce wine to about 1 cup.

7. 7

   This will take about 2 hours.

8. 8

   Strain wine into a small saucepan and add chicken broth.

9. 9

   Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.

10. 10

    (for a more concentrated sauce, you can reduce to 1/2 cup).

11. 11

    Serve sauce hot.

12. 12

    Sauce will keep refrigerated for 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.