Citrus-Rosemary Sauce

http://www.eatingwell.com/recipes/citrus_rosemary_sauce.html

From EatingWell:  Spring 2003, The EatingWell Diabetes Cookbook (2005)

Reducing orange juice with shallots and rosemary intensifies its sweetness; finishing it with just a smidgen of butter makes it magically rich. This is an elegant sauce for salmon, halibut or chicken.

About 1/2 cup | Active Time: 15 minutes | Total Time: 20 minutes

Ingredients

• 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

Preparation

1. 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.

Nutrition

Per tablespoon : 25 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 3 mg Cholesterol; 4 g Carbohydrates; 0 g Protein; 0 g Fiber; 80 mg Sodium; 73 mg Potassium

Exchanges: Per tablespoon: free food