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Red Wine Reduction

Red Wine Reduction


1 large onion, chopped
2 small celery ribs, chopped
2 large carrots, chopped
3 garlic cloves, chopped
1-1/2 tablespoons olive oil
4-1/2 cups dry red wine
3 cups Ruby Port wine

Cooking Instructions

Sauté 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.

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