Nutrition per serving may change if servings are adjusted.
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.
25 calories;1 g fat(1 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 10 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 129 IU vitamin A; 16 mg vitamin C; 6 mg calcium; 0 mg iron; 81 mg sodium; 76 mg potassium