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Red wine reduction sauce
Preparation info
- Yield: Approximately
16 oz
. - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Name of ingredient |
| < |
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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Components
- Red wine reduction sauce
Part of
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