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Cabernet Sauvignon Reduction

Cabernet Sauvignon Reduction


"A wonderfully flavorful topping for all your beef, particularly great on steak."
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40 m servings 116 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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My husband liked this better than me. Won't be making again.

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