Tuesday, December 8, 2009

a reduction

If you’ve ever wondered what to do with that leftover bottle of red wine that is just a bit past drinkable, I have the perfect solution: a reduction.

A reduction is a wonderful way to intensify the flavors of the something, (in this case wine) as well as giving it a slightly jam-like consistency. Most red wine reductions I have seen use a traditional stock base. This one doesn't and is much simpler to make. Also, surprisingly delicious even when made with wine that is just past it’s prime.

Any red wine would make a nice reduction and can be used in many different ways. In a savory application it could be served with roasted lamb, grilled radicchio, cedar plank salmon, or braised fennel with blue cheese. On the sweeter side drizzle some over a little pound cake and dried fruits or even with poached pears and toasted walnuts would be tasty.

Any way you choose to serve it you can’t go wrong. And even better it stays good in your refrigerator for at least a month or more (if it lasts that long).


Red Wine Reduction

2 cups red wine (any red you have leftover, even port is delicious)
½ cup superfine sugar
1 ½ tsp. whole black pepper
Optional additions could be: a few mint leaves torn, a small sprig of rosemary, or some chopped dried figs

Bring all ingredients in a 2 quart saucepan over moderately low heat. Stir until sugar dissolves. Remove from heat and ignite. Let flame die down, and simmer over moderately low heat until thickened and reduced to ½ cup, about 15 minutes. Strain.

Makes ½ cup

1 comment:

  1. I'm just imagining what it would look like to ignite a pan full of wine in my small kitchen. I am enticed, and will try this recipe one day, it looks so good!