Red Wine Reduction Recipe

Name: Red Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1 bottle (750 ml) red wine; 1 bottle (750 ml) ruby port; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1/2 large yellow onion, quartered; 1 carrot, roughly chopped; 1 sweet apple, such as Fuji, cored and quartered; 4 tablespoons (1/2 stick) unsalted butter; Kosher salt and freshly ground black pepper to taste; Pinch of sugar as needed

Servings: persons

4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth
1 bottle (750 ml) red wine
1 bottle (750 ml) ruby port
1 sprig fresh thyme
1 sprig fresh rosemary
1/2 large yellow onion, quartered
1 carrot, roughly chopped
1 sweet apple, such as Fuji, cored and quartered
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper to taste
Pinch of sugar as needed

1
In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple.
2
Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
3
Strain the mixture, discarding the solids.
4
Return the liquid to the pan, increase the heat to high, and boil for 30 minutes.
5
Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes.
6
Watch the sauce carefully; it can burn if it is reduced too much.
7
Remove the pan from the heat.
8
Add the butter and whisk until it is melted, about 1 minute.
9
Taste and add salt and pepper as needed.
10
If the sauce tastes sharp, add a pinch of sugar.
11
The sauce will keep, covered, in the refrigerator for up to 5 days, or frozen for up to 6 months.
12
Reheat it in a saucepan over low heat.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth, 1 bottle (750 ml) red wine, 1 bottle (750 ml) ruby port, 1 sprig fresh thyme, and more.

Yes, Red Wine Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine Reduction

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