90 min prep time
This velvety sauce, made with a bottle of red wine and a bottle of port, a sweet fortified wine, enhances any meat it is served with. The wines are reduced with chicken stock for a sauce more intense than the average red wine sauce.
4 cups Chicken Stock
1 bottle (750 ml) red wine
1 bottle (750 ml) ruby port
1 sprig fresh thyme
1 sprig fresh rosemary
1/2 large yellow onion, quartered
1 carrot, roughly chopped
1 sweet apple, such as Fuji, cored and quartered
4 tbsp. (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper to taste
Pinch of sugar as needed
1. In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
2. Strain the mixture, discarding the solids. Return the liquid to the pan, increase the heat to high, and boil for 30 minutes. Reduce the heat to medium-low and simmer until the liquid reduces to ½ cup, about 20 minutes. Watch the sauce carefully; it can burn if it is reduced too much.
3. Remove the pan from the heat. Add the butter and whisk until it is melted, about 1 minute. Taste and add salt and pepper as needed. If the sauce tastes sharp, add a pinch of sugar.
Pro Tip: Make this sauce ahead, it will keep, covered in the refrigerator for up to 5 days, or frozen for up to 6 months. Reheat it in a saucepan over low heat.