Orange Balsamic Glaze

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Orange Balsamic Glaze

 

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.

 

Makes about 2 1/4 cups.

Active time: 20 min Start to finish: 45 min

 

Source: Gourmet Entertains, Gourmet, December 2002

Formatted by Chupa Babi: 06.04.08

 

Cooks' note:

• Glaze can be made 3 days ahead and chilled, covered. Bring to room

temperature before using.

 

ChupaNote: this is terrific over, and marinating, tofu kebabs.

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