1 (14 ounce) can beef broth
1 (6 ounce) can crushed pineapple
2 cups white wine
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried tarragon
In a medium saucepan, bring broth, pineapple, white wine, olive oil, Worcestershire sauce, salt and dried tarragon to a boil. Stirring constantly, bring to a boil.
Reduce heat to low and simmer, stirring constantly, for 5 minutes. Discard remaining liquid.