Instructions

Grate the peel of the orange. Melt the butter low heat in a Magefesa Non Stick Sauté Pan. Do not let it brown, add the sugar and the orange zest and let it caramelize softly.  Pour the orange juice and balsamic vinegar, stir until the caramel dissolves. Add the blueberries, a pinch of salt and pink pepper.
Let it cook low heat with the sauté pan covered, stir from time to time until the blueberries are done to perfection. To lighten up the sauce, if necessary, poultry stock or juice from the main ingredient boiling may be added.

As a sauce variant, chopped chipotle chili to taste may be added if we want to give it a touch of spicy or caramelized granulated almonds, so that a crunchy texture is got.

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