Red Wine & Port Sauce

Try this fabulously rich sauce with red meat dishes.

INGREDIENTS

• 175ml Prenzel Vincon Red Wine Concentrate
  
• 150ml Port
  
• 500ml brown stock (use flavour appropriate to main dish)
  
• 50g unsalted butter

METHOD

Pour Port into saucepan and heat, until reduced by 1/3. Add Vincon and simmer for 2 minutes.

In another pan boil/ reduce stock to a good consistency (i.e. lightly coats the back of a wooden spoon).

Add Vincon Red and reduced Port.

Whisk in butter.