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Boil the liquid to reduce until syrupy.
Over a medium heat, stir together and reduce until syrupy.
Bring to a boil and reduce until syrupy.
Pour in wine, and reduce until almost gone.
After a minute, add the vinegar and reduce until evaporated.
6. Strain liquid and reduce until ¾ to 1 cup remains.
Deglaze with 1/2 cup reserved parsnip-carrot water, and reduce until syrupy.
Add wine, bring to a boil and reduce until wine barely films pan.
Bring to a simmer, and reduce until syrupy, about 25 minutes.
Allow the sauce to boil up and reduce until slightly thickened.
Deglaze the pan with the wine and reduce until the pan is nearly dry.
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