Summary

Ingredients

• 5 large onion (s)
• 3 cloves garlic
• 1 bunch soup vegetables (celery, carrots, parsley root, leek)
• 0.5 liter ½ red wine
• 0.5 liter ½ vegetable stock
• 1 handful cranberries, dried, or raisins
• 3 bay leaves
• 5 grains allspice
• 5 juniper berries
• thyme
• salt
• pepper
• possibly honey
• 1 tablespoon tomato paste

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Instructions

1. Peel and dice the onions and garlic. Clean the soup vegetables and cut into cubes or rings.
2. Sauté the onions, add the garlic and soup vegetables and sauté briefly. Briefly toast the tomato paste. Deglaze everything with red wine and vegetable stock. Add the cranberries, allspice, bay leaves, juniper and thyme. Let everything reduce over low heat and without a lid for about 1 hour.
3. Fish the spices out of the sauce. Strain the vegetables through a sieve. This gives the sauce its binding. Season to taste with salt, pepper and possibly honey.
4. You can vary this sauce in different ways. Either by adding port wine or other herbs or dried porcini mushrooms or beer instead of wine etc.