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Heavenly Wine Sauce Recipe

By archangelG     Mar 18, 2007 in Lifestyle
Heres another fine recipe, for serving with most meats, including chicken, turkey, beef, lamb and venison.
You will need:
Full bodied red wine 1/2 litre (Rioja preferred, but sauvignon or shiraz will do fine)
Recurrant Jelly (3 tbsp)
Shallots (approx 4)
1 clove garlic
Olive oil
Sugar (4 tbsp)
Chicken Boullion / Stock (2 cubes)
Water 1/8 Litre
Wooden Spoon
Chefs Knife
Serves 3 or 4
Peel and chop shallots, julienne if possible (1/2 matchstick thickness). Peel and crush garlic clove
Place saucepan on moderate heat, and add 2 tbsp olive oil, 3 if feeling adventurous. Add in shallots and garlic. add 4tbsp of water, and place lid on saucepan for 4 mins, until shallots have softened.
Add in 1/2 litre red wine, and recurrant jelly, and bring to boil. Set heat on saucepan to simmer, and leave to reduce by 1/2. Leave lid off saucepan at this point. This should take 30-35 minutes.
When reduced, add sugar and chicken bouillion, and stir gently until stock is dissolved. Add water, and leave to further reduce by 1/4, skimming and stirring occasionally.
Add more redcurrant jelly / sugar according to preference.
When liquor has reached desired thickness, serve.
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