Red Wine Reduction

1 Spanish onion; coarsely chopped
1 c Coarsely chopped
1 Stalk celery; coarsely chopped
1 Granny Smith apple; coarsely chopped
2 c Garlic
2 tb Grapeseed oil
1 750 milliliter bottle Burgundy
2 c Port
1 c Chicken stock

In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup.

Yield: 1/2 cup

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