Red-Wine Reduction

By cprzybyl

Ingredients

• 2 small celery ribs, chopped
• 2 carrots, chopped
• 3 garlic cloves, chopped
• 1 1/2 tablespoons olive oil
• 1 1/2 (750-ml) bottles dry red wine (4 1/2 cups)
• 1 (750-ml) bottle Ruby Port wine (3 cups)

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

PreparationSaut�nion, 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.
Cooks' note:
Reduction may be made 2 days ahead, cooled completely, and chilled, covered. Reheat before using.
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