Balsamic

Orange Balsamic Reduction (Chicken, Pork, Duck)

1 1/2 TBL – Butter
1 C – Chopped shallots or sweet onion
1 C – Orange juice concentrate
1/2 C – Water
1/2 C – Orange marmalade
1/2 C – Light Balsamic Vinegar
1 1/2 tsp – Zest

Throw in large sauce pan, and boil down to about 1/2 of starting volume. Use LARGE pan, as this will foam and spill over!