Blood Orange Zinfandel Sauce - The Perfect Puree of Napa Valley

Ingredients

• 6 oz. The Perfect Purée Blood Orange Concentrate, thawed
• 1/2 tsp. The Perfect Purée Lemon Zest, thawed
• 1 oz. canola oil
• 1 shallot, minced
• 16 oz. fruity red zinfandel
• 2 tsp. aged balsamic vinegar
• 2 1/2 oz. honey
• Bouquet Garni (an herbal bundle of parsley, thyme and bayleaf)