Port Wine Demi-Glaze

Ingredients

1 cup ruby port
½ cup raisins
2 shallots, roughly chopped
2 cups veal stock

Directions

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.