Port and red wine reduction

Port and red wine reduction

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Cooking time
30 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
700ml red wine
300ml ruby port
2 sprigs thyme
1 garlic clove, crushed

Method

  1. Place all the ingredients in a heavy-based saucepan over a high heat. Bring to the boil, then simmer until reduced to 200 ml, or until thick and syrupy.
  2. Pour into a screwtop jar and keep refrigerated for up to 2 weeks. Remove the thyme and garlic before use.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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