Name: Orange-Honey Sauce
Yield: Makes about 1 1/3 cups
Ingredients: 1 cup Essencia (orange Muscat wine) or late-harvest Riesling; 2/3 cup chopped shallots (about 4 large); 1/2 cup orange juice; 1 tablespoon honey; 2 1/2 cups chicken stock or canned low-salt chicken broth; 3 tablespoons chilled butter, cut into 3 pieces

Recipe information

Yield
Makes about 1 1/3 cups

Ingredients

1 cup Essencia (orange Muscat wine) or late-harvest Riesling

2/3 cup chopped shallots (about 4 large)

1/2 cup orange juice

1 tablespoon honey

2 1/2 cups chicken stock or canned low-salt chicken broth

3 tablespoons chilled butter, cut into 3 pieces

Preparation

Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.