1 (750 milliliter) bottle dry Cabernet Sauvignon
1/4 cup ruby port wine
2 cups beef consomme
2 tablespoons beef bouillon
3 tablespoons corn syrup
white wine vinegar
1 pinch salt and black pepper to taste
In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.