CABERNET SAUVIGNON REDUCTION

Cabernet Sauvignon Reduction image

A wonderfully flavorful topping for all your beef, particularly great on steak.

Provided by Hartmania

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 (750 milliliter) bottle dry Cabernet Sauvignon
¼ cup ruby port wine
2 cups beef consomme
2 tablespoons beef bouillon
3 tablespoons corn syrup
white wine vinegar
1 pinch salt and black pepper to taste

Steps:

In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 9 g, Cholesterol 0.2 mg, Fat 0.3 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 537.6 mg, Sugar 3 g