Red Wine Reduction

Here’s a rich, ruby-red sauce that is vaguely reminiscent of a medieval banquet and it is the result of long, slow cooking. The flavours are intense and ideally suited to accompany meat dishes such as lamb chops, steaks or roasts. Or, alternatively, try it with bangers and mash, and take this ol’ favourite to new heights. The sauce will happily live in your fridge for 10 days.

Makes: about 300ml • Preo: 10 mins • Cooking: 1 hour

  • 1 tsp sunflower oil
  • 1 brown onion, peeled and quartered
  • 1 carrot, cut into thick chunks
  • 2 garlic cloves, bruised with skin on
  • 1 celery stick, cut into chunks
  • 150ml Noble Late Harvest wine
  • 2 ripe tomatoes, halved
  • 1 bouquet garni (parsley, thyme and bay leaf)
  • 1 bottle of Merlot (or Cabernet Sauvignon)
  • 400ml beef stock, if you do not have homemade stock
  • 11/2 tbsp redcurrant jelly

Place the oil, onion, carrot, garlic and celery in a pan and cook on low. Cover and allow to sweat for 8-10 mins. Stir and cook for a further 10 mins until the veggies are lightly browned and beginning to caramelise. Add the Noble Late Harvest and deglaze the bottom of your pan. Add the tomatoes, bouquet garni and wine and bring to the boil, reduce the heat and simmer slowly for 30 mins. Strain and discard the veggies. Combine the stock, strained juices and red currant jelly in a shallow pan and simmer for 30 mins or until reduced to about 300ml, and the sauce is thick and glossy. Season and serve.

By Diane Heierli • Photography & Styling C&D Heierli