Burnt Orange and Honey Reduction
This burnt orange and honey reduction is a luscious, deeply flavorful sauce that balances caramelized citrus with floral honey. Inspired by Mediterranean flavors, this reduction can enhance meats, cheeses, and even desserts.
Ingredients
- 3 large oranges Preferably organic, to avoid pesticide residues on the peel
- ½ cup wildflower honey For a floral and deeper flavor
- ¼ cup fresh orange juice Squeezed from ripe oranges
- 1 tablespoon balsamic vinegar Adds a rich tang to balance the sweetness
- 1 teaspoon fresh thyme leaves For a subtle herbal note
- ¼ teaspoon salt To enhance the flavors
- ⅛ teaspoon black pepper Freshly ground, for a slight warmth
Instructions
- Preheat a heavy skillet over medium-high heat. Cut the oranges in half and place them cut-side down in the skillet. Allow them to char until the surface turns a deep caramelized brown, about 4–5 minutes. Remove and let them cool slightly.
- Once cooled, squeeze the charred oranges to extract their juice. Strain to remove any pulp or seeds.
- In a medium saucepan over low heat, combine the wildflower honey, fresh orange juice, and balsamic vinegar. Stir gently and bring to a simmer.
- Add the orange juice from the caramelized oranges, thyme leaves, salt, and black pepper. Stir and allow the mixture to simmer for about 15 minutes, stirring occasionally, until thickened.
- Once the sauce reaches a syrupy consistency, remove it from heat and let it cool slightly. It will continue to thicken as it rests.
- Strain the reduction through a fine-mesh sieve for a smoother texture, if desired.
Notes
- For a slight twist, try using rosemary instead of thyme for an earthier flavor.
- This reduction also pairs exceptionally well with roasted duck, lamb, or as a drizzle over burrata cheese.
Nutrition
Calories: 137kcalCarbohydrates: 36gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 99mgPotassium: 207mgFiber: 2gSugar: 33gVitamin A: 244IUVitamin C: 55mgCalcium: 42mgIron: 0.3mg
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