1 cup orange juice, (from 2-3 oranges) 2 tablespoons finely chopped shallot, (1 medium) 1 tablespoon chopped fresh rosemary 2 teaspoons butter 1 teaspoon balsamic vinegar 1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
Combine orange juice, shallot and rosemary in small saucepan; bring to a boil over medium-high heat. Cook, uncovered, until reduced to 1/2 cup, 6 to 8 minutes. Remove from heat. Add butter, vinegar, salt and pepper; stir until the butter has melted. Serve warm.
Recipe adapted from Eating Well