Sunday, September 6, 2009
Orange Juice Reduction (O.J. Thick Syrup)
Since I am not particularly fond of store bought sauces and syrups- not because I don't like the taste, but because I cannot control what goes in them- I made my own version of orange juice reduction, which is a honey-like orange syrup.
I do not think you can find a recipe for it out there, as I could not find one myself, but you can always give it your best shot - or - try mine instead.
I wanted to have this in the fridge, handy for drizzling on cakes, cookies and other good stuff.
12 oz orange concentrate (1 can frozen concentrate which has 355 ml)
2 heaping TBSP white sugar
2 TBSP honey
4-7 TBSP powder sugar (confectioner's sugar, cause it has a tiny amount of cornstarch in it)
***love and patience go in as well
Choose a medium size saucepan.
If you have the frozen concentrate fresh out of the freezer, you will need to keep it (the can) in warm or hot water for a couple of minutes to loosen up the frosty edges - so when you open the can the block of frozen concentrate comes right out.
Ok, so place the orange juice in the saucepan along with he white sugar, honey and some of the powder sugar.
Bring to a boil, stirring a bit and then when it hits the boiling point reduce the heat to medium-low and let simmer for 10 to 20 minutes.
Stir only every now and then and you will be able to tell it is ready when it achieves a slightly darker color, looks like honey and it has reduced in volume.
I got 1 cup of orange juice reduction (I poured it in a measuring cup to make sure and out of the 355 ml plus the sugar I got 230 ml at the end) and when it cooled down I poured it in a sauce dispenser.
You know, like the mustard or ketchup sometimes comes in.
Here it is drizzled over some hot oatmeal.