(makes approx 8 oz.)

1 tsp. butter
2 tsp. diced shallots
Juice and zest of one orange
1/4 cup Grand Marnier
2 tbsp. currant jelly
1/2 tsp. chopped fresh sage
6 oz. Glace de Veau Roasted Veal Stock Reduction
Salt and pepper, to taste
*1 tbsp chilled unsalted butter

SAUTE shallots in butter in a saucepan. Stir in orange juice, zest, Grand Marnier, jelly and sage; reduce by 50%.

STIR in Glace de Veau Roasted Veal Stock Reduction. Season to taste with salt and pepper.

*If desired, lift with butter, stir in 1 tbsp. chilled butter off heat.