Red Wine Reduction

Directions

1. 1
   In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple.
2. 2
   Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
3. 3
   Strain the mixture, discarding the solids.
4. 4
   Return the liquid to the pan, increase the heat to high, and boil for 30 minutes.
5. 5
   Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes.
6. 6
   Watch the sauce carefully; it can burn if it is reduced too much.
7. 7
   Remove the pan from the heat.
8. 8
   Add the butter and whisk until it is melted, about 1 minute.
9. 9
   Taste and add salt and pepper as needed.
10. 10
    If the sauce tastes sharp, add a pinch of sugar.
11. 11
    The sauce will keep, covered, in the refrigerator for up to 5 days, or frozen for up to 6 months.
12. 12
    Reheat it in a saucepan over low heat.