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How and Why To Reduce Wine

 

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When cooking with wine, don’t use that bottle of cooking wine you’ve grabbed from the supermarket shelf. Use a wine you would drink, not the most expensive wines, but an enjoyable cheaper one.  And don’t worry about serving wine-infused desserts to non-drinking guests. The alcohol content disappears when wine is cooked, leaving only the concentrated flavor.

To use wine as a sauce, make a wine reduction, turning a glass into a delicious, thick syrup. Use a frying pan instead of a saucepan when reducing wine—it will go quicker if there is more surface area. And be patient!

Here is how to make a Wine Reduction

  • ½ cup wine
  • 2 tablespoons agave nectar

In a frying pan over medium heat, combine the wine and agave nectar.  Bring to a simmer and cook until the liquid is reduced to about half the quantity, and is thick and syrupy.

What to do with your wine reduction?

  • Add a few tablespoons of red to your favorite chocolate truffle recipe for red wine truffles
  • Add berries to your reduction and spoon the mixture into crepes
  • Use a red reduction to top panna cotta
  • Use it as a dressing on fruit salad

What else do you like to do with a wine reduction, share your tips below.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

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