- In a small pan, heat ghee over medium heat.
- Add shallot and ginger, and sauté for 1 minute.
- Next, add sherry and cook until almost evaporated.
- Add honey, orange juice and vinegar, and reduce by half, about 4-5 minutes.
- Remove from heat, stir in orange zest, fresh lime juice, and pink peppercorns.
- Taste and adjust flavor. If too sour, add more honey. If too sweet, add more lime. Add more pink pepper, if needed. Salt to taste.