Wine Reduction Frozen Cubes Recipes

Steps:

• Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
• Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
• Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Steps:

• Heat wine to a boil in a large non-aluminum pot.
• Reduce heat to medium; cook uncovered over medium heat until the wine is reduced to about 4 cups, about 90 minutes. Remove from heat.
• Cool for 30 minutes; refrigerate at least one hour.
• Pour reduced wine into plastic cube trays; freeze.
• Transfer frozen cubes into freezer bags.
• Can be frozen up to 12 months.
• 2/7/09: *Please note, to further clarify, once the wine has been reduced, 1 cube measures approximately 2-3T = the equivalent of 1C - 1/2 C wine prior to wine reduction. Wine reduction results in the full flavor of the wine without having to go through the process each time your recipe requires wine.

Steps:

• In a blender, combine the peaches, orange zest, orange juice and a splash of cold water. Blend until smooth, then pour into ice cube trays and freeze.
• Add three of the fruit cubes to each of four wine glasses. Fill the glasses halfway with rose, garnish with a strip of orange peel and serve.