Red Wine Essence

• 1 medium onion, coarsley chopped
• 1 carrot, coarsley chopped
• 2 cloves garlic, smashed
• 1 celery rib, coarsley chopped
• 1 apple, coarsley chopped
• 2 teaspoons flavorless vegetable oil
• 2 (750 ml) bottles dry red wine
• 1 (750 ml) bottle ruby port
• 1 cup reduced-sodium chicken broth or 1 cup sodium-free chicken broth

1. In a heavy large saucepan, combine onion.
2. carrot, celery, garlic, apple and oil.
3. Cover and cook, stirring occasionally, until the vegetables have begun to release their juices, about 8 minutes.
4. Uncover, increase heat to moderate, and saute vegetables, stirring frequently, until caramelizes to a deep golden brown.
5. Add wine and port, increase heat to high and bring to a boil.
6. Turn heat down to a low boil and reduce wine to about 1 cup.
7. This will take about 2 hours.
8. Strain wine into a small saucepan and add chicken broth.
9. Bring to a boil, reduce to a simmer and cook until reduced to 1 cup, about 45 minutes longer.
10. (for a more concentrated sauce, you can reduce to 1/2 cup).
11. Serve sauce hot.
12. Sauce will keep refrigerated for 1 month.

onion, carrot, garlic, celery, apple, vegetable oil, bottles dry red wine, port, chicken broth

Taken from www.food.com/recipe/red-wine-essence-62733 (may not work)