In a medium saucepan, place orange juice, vinegar, wine, garlic, shallot, orange, ginger, and jalepeno over medium heat and reduce to a thick syrup. Be careful; mixture burns easily.
Lower heat and add cream. Bring mixture back to a simmer. Start adding butter, stirring constantly. Add more butter as it dissolves until all butter is incorporated. Strain through a fine mesh strainer and finish with soy sauce.
Yield: 2 cups