Red Wine Reduction

1. 1

   In a heavy medium pot, saute carrots and celery over medium high heat for 3-5 minutes (until they start to soften). Add garlic, pepper and onion and saute for additional 5 minutes.

2. 2

   Stir in red and port wines and bring to near boil. Reduce heat to simmer, stir occasionally, until reduced to about quart (50-60 minutes).

3. 3

   Pour contents through a fine sieve into small saucepan. Return to simmer and reduce to approximately 2.5 cups (or until medium thickness).

4. 4

   Refrigerate at least 30 minutes (mixture may be done up to on day in advance).

5. 5

   Reheat without bringing to boil. Allow further reduction, if necessary (to desired thickness). Add salt & pepper to taste.

6. 6

   Serve Warm

* Per serving · 4 servings · Values may vary.

No additional tips available.