I didn't want to stop at the store on my way home, so I improvised with what I had on hand and this actually turned out great.
I never measure anything unless I'm baking so I can't say what the quantities were, but I used probably a little more than a cup of chicken broth, around 1/4 cup balsamic vinegar, and a couple tablespoons of orange marmalade (no need for the sugar then). It was a little bland though, and I began perusing my spice cabinet for something to perk it up. The ingredient that made all the difference: powdered ginger. Again, I don't know how much, but I suppose it's all a matter of what tastes good to you, isn't it? I added the ginger by little bits until the flavour really popped and then figured I would just let it simmer to get to a syrupy consistency, rather than killing it with cornstarch, and that worked out just fine. I think cornstarch would have deadened the flavour, especially at the quantity recommended.
We really like sauces, and there are only two of us, so this made enough that we could use it on something else later. It was delicious on the salmon, which we brushed with olive oil and sprinkled with a little sea salt and fresh cracked black pepper, and also on the roasted rosemary potatoes it drifted over to.
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I didn't want to stop at the store on my way home, so I improvised with what I had on hand and...