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Cabernet Sauvignon Reduction

By: Hartmania  
"A wonderfully flavorful topping for all your beef, particularly great on steak."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 91 people have saved this

Cook Time:
40 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 1 cup
 

Ingredients

  • 1 (750 milliliter) bottle dry Cabernet Sauvignon
  • 1/4 cup ruby port wine
  • 2 cups beef consomme
  • 2 tablespoons beef bouillon
  • 3 tablespoons corn syrup
  • white wine vinegar
  • 1 pinch salt and black pepper to taste

Directions

  1. In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 103 | Total Fat: 0.3g | Cholesterol: < 1mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by JDVMD 
My husband liked this better than me. Won't be making again. MORE

 
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