SC - Long - Help with the sauce for Cormary recipe

[sdrake]

Would heating the original marinade to reduce it by half not kill off any
little nasties left by the raw meat??  I had always assumed this to be so.
Am I wrong?

Mercedes

- -----Original Message-----
Kiri wrote:

I used Burgundy wine, marinated the roast in the
mixture, when finished roasting, added the pan juices to some fresh marinade
(to avoid problems with "nasties") and reduced the mixture by half to create
the
sauce.