Orange Beurre Blanc Sauce

1 c. orange juice
1/2 c. dry white wine
1 c. heavy cream
4 tbsp butter
1 tbsp dried rosemary (.5 tbsp if fresh)

Combine orange juice and wine in saucepan over medium heat until reduced by half.
Stir in heavy cream and simmer over low heat until thickened.
Stir in rosemary and remove from heat.

Excellent on chicken or almost any seafood.