½ cup thawed frozen orange juice concentrate
1 tablespoon grated orange zest
2 tablespoons sugar or granulated Splenda
2 tablespoons Grand Marnier or Cointreau
2 tablespoons vinegar, preferably White Balsamic
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon cornstarch dissolved in 1 oz water
In a small saucepan, combine all ingredients except butter and cornstarch mix.
Bring to a boil; cook and stir for 3 minutes. Strain orange zest out of sauce by pouring sauce contents through a fine mesh strainer, catching sauce in a bowl. Return sauce to saucepan.
Over high heat, add cornstarch mixture to thicken.
Remove from the heat; whisk in butter.