Port Wine Reduction Sauce

This amazing recipe was given to me by Eagle City Market Chef Dale Shepherd. Try it with a lovely filet steak with your loved one for St. Valentine's Day. Prepare it the day before if you like.

1 Sweet onion, coarsely chopped
1 Carrot, coarsely chopped
1 Celery stalk, coarsely chopped
1 Granny Smith apple, coarsely chopped
2 Garlic cloves
2 tablespoons of grapeseed or canola oil
1 Bottle big red wine 750 mil (we like Syrah or Cabernet/Merlot blend)
2 cups port
1 cup chicken stock

In a medium saucepan, carmelize the onion, carrot, celery, apple and garlic in the grapeseed oil. Make sure you get a nice brown color in the vegetable, adding a pinch of sugar if needed. Add the red wine and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium heat for 1 hour, or until reduced to 1/2 cup. The sauce will be thick.