Sauerbraten Sauce

(makes approx. 16 oz.)

  • ½ cup  Red Wine
  • ½ cup  Water
  • ¼ cup  Red Wine Vinegar
  • ¼ cup Packed Brown Sugar
  • 1 ½ tbsp.  Chopped Fresh Ginger
  • 1 ½ tbsp.  Finely Chopped Shallots
  • 1 tbsp.  Minced Cornichon
  • 1 tbsp.  Chopped Raisins
  • ½ tbsp.  Finely Chopped Garlic
  • ¼ tsp.  Ground Allspice
  • 8 oz.  Bonewerks Cuinarte Demi Glace de Veau Classic
  • Salt and pepper, to Taste
HEAT red wine, water, vinegar, brown sugar, ginger, shallots, cornichon, raisins, garlic and allspice in a heavy saucepan. Simmer; reduce by 50%.
STIR in Bonewerks Culinarte Demi Glace de Veau Classic. Season to taste with salt and pepper.