Red Wine Garlic Sauce
one 750 milliliter bottle of Burgundy or other dry red wine
1 head of garlic, crushed, about 12 cloves
Combine the wine and garlic in a large saucepan, simmer 45 minutes or until mixture is reduced to about 1 cup.
Pour mixture through a wire mesh strainer into a small container, discarding garlic. Store sauce in refrigerator up to 1 week or freeze up to 3 months. Yield 1 cup
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