The sweet oranges in this recipe play off of the sweet pungency of pink peppercorns, which are not peppercorns at all, but the dried berries of a rose plant grown in Madagascar. Ginger, shallots and balsamic vinegar round out the flavor of the sauce.
Tip: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
225 calories; protein 25g; carbohydrates 14.7g; dietary fiber 2.2g; sugars 9.1g; fat 5.1g; saturated fat 1g; cholesterol 73.7mg; vitamin a iu 280.6IU; vitamin c 48.3mg; folate 30.7mcg; calcium 46.6mg; iron 1.8mg; magnesium 48.2mg; potassium 718.1mg; sodium 211mg; thiamin 1.2mg.