Red Wine Reduction
- 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
- In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple.
- Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
- Strain the mixture, discarding the solids.
- Return the liquid to the pan, increase the heat to high, and boil for 30 minutes.
- Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes.
- Watch the sauce carefully; it can burn if it is reduced too much.
- Remove the pan from the heat.
- Add the butter and whisk until it is melted, about 1 minute.
- Taste and add salt and pepper as needed.
- If the sauce tastes sharp, add a pinch of sugar.
- The sauce will keep, covered, in the refrigerator for up to 5 days, or frozen for up to 6 months.
- Reheat it in a saucepan over low heat.
chicken, red wine, port, thyme, rosemary, yellow onion, carrot, sweet apple, butter, kosher salt, sugar
Taken from www.epicurious.com/recipes/food/views/red-wine-reduction-387784 (may not work)