The sauce in this recipe must have a typo. The reduction was fine, but after adding the xantham gum (0.5 g), it turned into a mauve colored mess of goo. The taste was very acidic. it took about 1/4c water to make it pourable, but the taste and color were not good. Is there a way to keep the color as in the picture?
Also, the fish recipe had cooking instructions of 102F for 20 min. I assumed this may be 120F for 20 min, which worked fine.