Red Wine Essence

Directions

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