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

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.

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)