- 1 cup orange juice
- 2 tablespoons finely chopped shallot
- 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.