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Orange Ancho Chile Sauce

2 tbsp. butter or margarine
2 tbsp. shallots, minced
1 tbsp. cornstarch
2 cups orange juice
1 cup chopped orange sections, membrane removed
1 tsp. orange zest, grated
2 tsp. ancho chile powder
1/2 tsp. kosher salt
1/2 tsp. ground cumin
Directions: In a medium saucepan, melt the butter over medium heat and add shallots; sauté shallots until softened. Whisk cornstarch into the orange juice, then pour into the saucepan with the butter and onions. Simmer, stirring occasionally for 5 minutes (mixture will begin to thicken). Add the remaining ingredients to pan, stir to combine well. Continue to cook and stir over medium heat for 10 minutes. Mixture will be thickened and syrupy. Serve warm with grilled steaks.
Source: KC Steak Company

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