Ingrédients

• 1 cup Sauvignon Blanc
• 1 cup White Balsamic Vinegar
• 1/2 cup white sugar
• 2 Tbsp. Lemon Juice
• 2 Tbsp. Monin Blood Orange Purée

Verre: Culinary

Taille du verre: 3.

Instructions

In a saucepan over medium heat add all ingredients except the fruit purée. Simmer until reduced to about 1/2 cup. Remove from heat and add Monin Blood Orange Purée. Stir until mixed thoroughly. Use to top fish or poultry dishes.