Sauces: SANGRIA REDUCTION

[SNewman004]

I've made a small batch of a red wine sangria reduction and it came out beautiful! Tart, fragrant, and sweet! I'm using it on our pork Carnitas tacos. However, I have two issues. 

1) The reduction is thick until it hits the hot pork Carnitas. It runs all over the tortilla and plate. I'm scared to reduce it down more because I love the flavor as is. Could I maybe reduce it with more red wine? How do I keep it thick and beautiful?

2) Making a larger batch for the restaurant proves to be a little time consuming and expensive. So far, two gallons of sangria has reduced down  to 1 quart of sauce. This isn't really a problem, but are there any cheats to yield more on a sauce like this? 

[msacuisine]

I think Xanthan Gum may be the solution to both of your problems. It will  make the sauce more heat stable. It will also allow thickening with less reduction, though that will mean a little less flavor concentration.