1 1/2 cups
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1/4 cup orange zest (about 3 oranges)
1 1/2 cups fresh orange juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 cup butter, chilled and cut into 1-inch pieces
Stir together first 4 ingredients in a nonaluminum saucepan; bring to a boil. Cook over medium-high heat 25 minutes or until mixture is reduced to 1/4 cup. Remove from heat.
Gradually whisk butter into orange juice mixture. Serve immediately.