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Red wine reduction sauce

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Preparation info
  • Yield: Approximately

    16 oz

    .
    • Difficulty

      Easy

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
32 960 <

Method

  • In a nonreactive medium-sized heavy saucepan, bring the wine to the boil.
  • Simmer until the wine has lost its biting alcoholic overtones.
  • Add the sugar and cook until the sugar dissolves.
  • Continue cooking to reduce the liquid to a thin syrup, adding more sugar, to taste, as desired.
  • Remove from the heat, cool to room temperature, and

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