Easy enough to make, a red wine jus is a savory sauce made by reducing red wine with stock and aromatics until it becomes rich, glossy, and full of concentrated flavor. Pairs exceptionally well with red meats.
Ingredients
- 2 shallots or 1 small white onion
- 1 cloves garlic - chopped
- 300ml red wine
- 1 tsp red wine vinegar or 1 tsp apple cider vinegar (any acid, within reason works)
- 1 dark beef stock cube
- 50g brown sugar or sugar-free alternative
- 300ml hot water
- 1 tbsp cranberry sauce
- Optional: pinch of rosemary
- Few black peppercorns
- Salt and pepper
- 2 tbsp butter
Method
- Preheat saucepan, add oil and onion. Fry for a couple of minutes until soft
- Add garlic, fry for a minute or until aromas release
- Add sweetener, incorporate evenly - 2 minutes
- Add the red wine and cranberry sauce and bring to a boil, reduce and simmer - 5-10 minutes
- Add the beef stock cube and hot water, simmer - 5 minutes
- Season with peppercorns, salt and rosemary if using
- Finish with butter (but don't boil)
- Sauce should be thick, but you can thicken it further with a cornflour slurry or xanthan gum