- 1 1/2 tablespoons unsalted butter
- 1 cup finely chopped shallot
- 1 cup thawed frozen orange juice concentrate (8 oz)
- 1/2 cup water
- 1/2 cup sweet orange preserves
- 1/2 cup balsamic vinegar
- 1 tablespoon salt
- 1/2 tablespoon cracked black peppercorns
- 1 1/2 teaspoons finely grated fresh orange zest
- Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.