1 c. Red wine
1 c. Broth
1 Small shallot
Tbsp. Olive oil
Salt & Pepper
½ c. orange juice (or other sweet juice. Or a pinch of sugar.)
Thickening agent. I used corn starch.
Finely chop the shallot and sauté in olive oil until translucent.
Add the other ingredients and simmer to reduce by 1/3. Taste it as you go, it can be a bit too tangy for some.
Use what ever you like to thicken things, like cornstarch or arrowroot. Use just a little bit to give the sauce more body, not to make it thick. To skip this step continue reducing the liquid until thick.