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Cabernet Sauvignon Reduction


"A wonderfully flavorful topping for all your beef, particularly great on steak."
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40 m servings 116 cals
Original recipe yields 8 servings (1 cup)

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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.

Nutrition Facts

Per Serving: 116 calories; 0.3 g fat; 9 g carbohydrates; 1.1 g protein; < 1 mg cholesterol; 538 mg sodium. Full nutrition

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