Red Wine Reduction
Ingredients
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1 large
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onion, chopped
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2 small
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celery ribs, chopped
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2 large
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carrots, chopped
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3 garlic
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cloves, chopped
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1-1/2 tablespoons
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olive oil
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4-1/2 cups
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dry red wine
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3 cups
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Ruby Port wine
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Cooking Instructions
Saute onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes. Add wines and simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.
Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.
Reduction may be made 2 days ahead, cooled completely, and chilled, covered. Reheat before using.
Equipment List