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6 shallots -- minced
1 garlic clove -- minced
1/4 teaspoon almond extract
2 fresh thyme sprigs
2 fresh basil sprigs
Grated zest of 1/4 orange
1 tablespoon whole cloves -- crushed
1 tablespoon mace -- crushed
2 tablespoons freshly-ground black pepper
1/4 cup salt
1/2 cup red wine
Juice of 2 lemons
2 cups Madeira
Place the shallots, garlic, almond extract, thyme, basil, zest, cloves, mace, pepper, salt, wine, lemon juice and Madeira in a slow cooker. Cook at low setting 6 hours. (Or, pour the sauce into an ovenproof dish with a tight-fitting lid. Place in a 200-degree oven for 6 hours.)
Strain the sauce, discarding the solids. Store the sauce in a tightly sealed container.
This recipe yields 3 1/2 cups.
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