In a medium saucepan, combine beef stock through orange zest. Bring to a boil, cook until reduced by 2/3, about 25 minutes.
Strain through a fine mesh sieve and return to sauce pan over low heat. Remove 1/4 cup of sauce and whisk with corn starch until smooth and then slowly whisk back into sauce pan. Stir in fine sea salt.
Transfer to a storage container and refrigerate until ready to serve.
If you've tried this recipe, come back and let us know how it was!
You can substitute other berry jams if you prefer.