Red Wine Reduction

• 1 Spanish onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 Granny Smith apple, coarsely chopped
• 2 cloves garlic
• 2 tablespoons grapeseed oil
• 1 750 milliliter bottle Burgundy
• 2 cups Port
• 1 cup chicken stock

1. In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil.
2. Add the Burgundy and the Port and simmer over medium heat for 2 hours.
3. Strain and place in a small saucepan with the chicken stock.
4. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup.

onion, carrot, celery, apple, garlic, grapeseed oil, chicken stock

Taken from www.foodnetwork.com/recipes/red-wine-reduction.html (may not work)