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
¼ 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 ½ cup, 6 to 8 minutes. Remove from heat. Add butter, vinegar, salt and pepper; stir until the butter has melted. Serve warm.