1 Tablespoon olive oil 2 Tablespoons fresh ginger, peeled & sliced 3 medium shallots, thinly sliced 3 large garlic cloves, thinly sliced 1 cup fresh orange juice 1 cup fresh red grapefruit juice 1/4 cup fresh lime juice 3/4 cup dry white wine 3 Tablespoons gf soy sauce 2 cups gf Chicken stock 1 Tablespoon brown sugar 1/4 cup cold unsalted butter
In a large skillet heat the olive oil over medium high heat. Add the ginger, shallots and garlic and cook, stirring occasionally, until softened, about 2-3 minutes. Add the orange juice, grapefruit juice, lime juice, wine, gf soy sauce, chicken stock and brown sugar. Bring mixture to a boil over high heat. Cook until the sauce is reduced to about 1/2 cup and is near the consistency of pure maple syrup, about 40 minutes. Strain the sauce through a sieve, pressing down on the solids to extract the liquid. Return the strained sauce to the saucepan. Keep warm over low heat.
Just before serving, bring the sauce to a simmer. Remove from heat and whisk in the cold butter. Adjust seasonings to taste with salt and freshly ground black pepper.