Orange Sauce

Ingredients

• 4 organic oranges (one untreated)
• 1 Shallot
• 2 tbsp butter
• 20 ml Cointreau (or orange juice)
• 1 tbsp balsamic vinegar
• 300 ml Vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Wash the untreated orange hot. Thinly peel the zest and cut into fine strips. Juice this orange and two others. Thoroughly peel the remaining orange with a sharp knife, removing all white pith, then separate orange segments from the membranes and cut into small pieces.

2. 2.

   Peel and finely chop the shallot; sauté in hot butter in a small pot with half of the orange zest. Stir in orange liqueur and balsamic vinegar, reducing almost completely.

3. 3.

   Add orange juice and vegetable broth, reduce by one third. Season with salt and pepper, then fold in the orange pieces and remaining zest.