Recipe - Red Wine Reduction

1 Spanish onion; coarsely
chopped
1 cup Coarsely chopped
1 Stalk celery; coarsely
chopped
1 Granny Smith apple; coarsely
chopped
2 cup Garlic
2 tablespoon Grapeseed oil
1 750 milliliter bottle
Burgundy
2 cup Port
1 cup Chicken stock

In a medium saucepan, caramelize the onion, carrot, celery, apple, and
garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over
medium heat for 2 hours. Strain and place in a small saucepan with the
chicken stock. Continue to simmer over medium heat for 1 hour, or until
reduced to One half cup.

Yield: One half cup
Recipe By : COOKING LIVE SHOW #CL8734

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 11:11:27 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net