Blood Orange Gastrique
A sweet-tart syrup reduction of sugar, rice wine vinegar, and fresh blood orange juice — a versatile gastrique for drizzling over duck, pork, or seafood.
ChineseVegetarianEasy20 minBy Northstar
Ingredients
Servings
8
- 1 cup sugar
- 0.5 cup rice wine vinegar
- 2 each medium blood oranges, juiced
Instructions
- 1
In a small non-reactive saucepan, combine the sugar, vinegar, and blood orange juice.
- 2
Bring to a boil. Cook until reduced by 3/4 and thickened to a syrup consistency.
- 3
Remove from heat, pour into a glass bowl, and cool completely before using. Yields about 1 cup.
Tags
emerilcondimentsaucegastriqueblood-orange