Cabernet Sauvignon Reduction Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Cabernet Sauvignon Reduction Recipe). A wonderfully flavorful topping for all your beef, particularly great on steak.

Brief

Cook: 40 mins

Total: 40 mins

Servings: 8

Yield: 1 cup

Cabernet Sauvignon Reduction Recipe

Ingredients

1 (750 milliliter) bottle dry Cabernet Sauvignon

¼ 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

Mangorita

Side Dish

Directions

Step 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

Cabernet Sauvignon Reduction Recipe

Servings Per Recipe:8

Calories: 116.2

% Daily Value *

Protein: 1.1g 2%

Carbohydrates: 9g 3%

Sugars: 3g

Fat: 0.3g 1%

Saturated Fat: 0.2g 1%

Cholesterol: 0.2mg

Vitamin A Iu: 1.9IU

Niacin Equivalents: 0.8mg 6%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.1mg

Folate: 2.8mcg 1%

Calcium: 14.1mg 1%

Iron: 0.6mg 3%

Magnesium: 14.3mg 5%

Potassium: 167.5mg 5%

Sodium: 537.6mg 22%

Calories From Fat: 2.8

*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.