1. Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside. 2. Squeeze the juice out of all the oranges and the lemon; set aside. 3. In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup. 4. Add the stock and orange and lemon juices; bring to a boil. 5. Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top. 6. Once done, the sauce should coat the back of a spoon. 7. Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking. 8. Season sauce with salt and pepper to taste; serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
