2 tablespoons water
¼ cup sugar
1 cup orange juice
1 tablespoon orange zest, finely minced
1 small shallot, finely minced
1 tablespoon dry red wine
1 tablespoon aged balsamic vinegar
2 tablespoons Port
1 tablespoon arrowroot powder
1 cup chicken stock
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
(a touch of maple syrup, or a squeeze of lemon juice, if required)
In a medium size pot over medium heat, place the water and the sugar. Stir the sugar mixture and cook till it gets a caramel brown colour. Remove from the heat and stir in the orange juice, Place back on the heat over medium low and add in the zest, shallot, wine and vinegar. Stir really well to make sure you have all the caramel and ingredients incorporated. Reduce by half.
In a small bowl, mix the Port and arrowroot till dissolved. Add this mixture to the reduced sauce. Then pour in the chicken stock. Reduce again by half.
Just before serving, remove pot from the heat and whisk in the unsalted butter with the salt and pepper. Taste and adjust seasonings. Add a little maple syrup if needed to lift the sweetness level or a squeeze of lemon juice to reduce sweetness.
Serve drizzled over top of your poultry and place the balance in a sauce boat.