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Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Source: Everyday Food, January/February 2006
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  • Eat Only If Its Oh So Good
    28 JUN, 2013
    Tasteless and bitter. Too thin. Not worth the time or calories.
    Reply
  • DrinkandEatFREE
    23 JUL, 2012
    Wow what a great way to cook. I personally will sear any type of meat but these are great ways too.
    Reply
  • queenzookie
    13 MAR, 2011
    As written, this yields a very thin sauce. I will try again, but will reduce to 3 Tbsp. (not 1/4 cup).
    Reply
  • theirishwizard
    1 JUL, 2008
    this is actually great when done with port wine
    Reply
  • TracyNBB
    8 APR, 2008
    The pictue showed up, but no recipe. Am I missing something?
    Reply

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