I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with and without starch and it just did not work – it's either too watery, or when reduced to a proper texture it's like sugar paste with orange flavoring.
How can I enjoy the flavor of orange juice on meat as a condiment while reducing it's wateriness?
Best Answer
The only good way I know of to concentrate fresh orange juice and maintain the flavor is by removing the water. But not by heating it, as the heat will destroy the flavor.
You need a vacuum distiller or freeze dryer for your orange juice. Pulling a vacuum will boil the juice at room temperature, removing the water without adding any heat.