Blood Orange Zinfandel Sauce - The Perfect Puree of Napa Valley
• 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. fruit
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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)
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