1 cup ruby port
½ cup raisins
2 shallots, roughly chopped
2 cups veal stock
COMBINE port, raisins and shallots in small saucepan. Cook over medium-high heat until syrupy and reduced by half.
ADD veal stock and continue simmering until reduced to ⅔ to ½ cup. Strain, cool and refrigerate.
Serve over Meatloaf.
Recipe courtesy of Stephanie's on Newbury.