- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 medium Granny Smith apple, unpeeled, cored, chopped
- 2 garlic cloves, chopped
- 1 750-ml bottle of ruby Port
- 1 cup chicken stock or canned low-salt chicken broth
- 1/3 cup dried currants
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)