|Water||1 Cup (16 tbs)|
|Red wine vinegar||2 Tablespoon|
|Beef broth||1 Cup (16 tbs)|
|Dry red wine||1 Tablespoon|
|Orange liqueur||2 Teaspoon|
Cut peel from orange.
Using sharp knife, remove white membrane and slice peel in julienne strips.
Section orange over bowl to catch juice; add orange sections to juice and set aside.
In saucepan simmer peel in the water for 15 minutes; drain on paper toweling.
In same saucepan combine vinegar and sugar; cook and stir to a thick syrup.
Immediately remove from heat and stir in 1/4 cup of the beef broth.
Simmer for 1 minute, stirring till combined.
Add the remaining beef broth.
Blend wine into cornstarch; stir into broth mixture.
Add orange sections with juice, cooked peel, orange liqueur, and bitters.
Heat to boiling.