At the Table ·
The Steward House Orange, Ginger & Thyme Reduction
By Tammy
This time of year, I'm thinking about what I will serve for Thanksgiving. I like trying a few new recipes and ideas for things I might want to include. With a couple of gatherings in October, I got the opportunity to try a few different things.
We were celebrating my daughter-in-law's birthday. She's one of my daughters too, and I wanted to make her day special. At an earlier dinner party, everyone had enjoyed our Apple-Cardamom Reduction, especially the birthday girl, so it was on the menu again. I also decided to try something new with orange and ginger alongside it.
I chose orange, fresh ginger and thyme. I wanted something different, and I wanted a Manhattan with something orange. I also wanted something versatile enough to use for cocktails and mocktails.
This was our first time making the orange reduction. We made extra so we could freeze some for other days.
The preparation itself is simple. Most of the cooking involves letting the orange juice simmer and reduce, then adding the fresh herbs and citrus zest toward the end.
A Note on Safety
This recipe involves simmering juice and sugar on the stove, then pouring the hot reduction through a strainer. Use oven mitts, watch for steam and keep little ones clear of the stove while cooking and straining.
Please enjoy the alcoholic versions responsibly. The reduction also makes a lovely nonalcoholic drink with sparkling water. It makes a wonderful Manhattan, too.
This reduction contains honey, so please do not serve it to infants under 12 months.
Recipe Information
Yield: Approximately 3 cups
Preparation time: 15 minutes
Cooking time: Approximately 40–60 minutes, depending on the saucepan and heat
Steeping time: 8–10 minutes
Cooling time: Allow additional time before using in chilled drinks.
Best served with: Vodka, rye whiskey or sparkling mineral water
Equipment
7 quart medium heavy-bottomed saucepan, preferably wide
Cutting board
Kitchen knife
Vegetable peeler
Measuring cups and spoons
Wooden spoon or heatproof spatula
Fine-mesh strainer
Large heatproof bowl
Clean bottles or airtight containers
Oven mitts or pot holders
Ingredients
4 cups premium refrigerated orange juice, preferably not from concentrate and without added sugar
¾ cup granulated cane sugar
2 tablespoons orange blossom honey
8–10 thin slices fresh ginger, approximately ⅛ inch thick
4 sprigs fresh thyme
4 wide strips fresh orange zest
2 tablespoons freshly squeezed lemon juice
Small pinch fine sea salt
A Few Notes About the Ingredients
Orange juice: I chose to start with a good-quality refrigerated orange juice rather than squeeze several pounds of oranges. Choose one with a fresh, bright orange flavor that you enjoy drinking on its own. I prefer no pulp for this recipe and I ordinarily get with pulp.
Ginger: Use fresh ginger, not ground.
Thyme: Fresh thyme works best.
Orange blossom honey is what I used, another honey will work.
Orange zest: Use fresh orange peel.
How I Make It
Getting everything ready
Wash the orange, ginger and thyme.
Peel the ginger and slice it into approximately eight to ten thin pieces.
Using a vegetable peeler, remove four wide strips of orange peel.
Pat the thyme dry.
Measure the orange juice, sugar and honey so everything is ready.
Into the saucepan
Place a medium heavy-bottomed saucepan on the stove.
Pour in the orange juice.
Add the cane sugar, orange blossom honey, sliced ginger and a small pinch of sea salt.
Stir gently to combine everything.
Bringing it to a simmer
Turn the burner to medium heat.
Stir occasionally as the orange juice warms and the sugar dissolves.
Once the mixture begins to bubble, lower the heat to maintain a gentle simmer.
You don't want a vigorous boil.
Leave the saucepan uncovered so the water can evaporate.
Letting the orange juice reduce
Continue simmering for approximately 40–60 minutes, stirring occasionally.
The liquid should gradually reduce and become slightly more concentrated.
We're aiming for approximately 3 cups before adding the lemon juice, although this doesn't need to be exact.
The reduction should be easy to pour, with a light syrupy consistency. It shouldn't be thick like pancake syrup.
Cooking times will vary depending on the size of your saucepan and the heat.
As it gets closer, check it more often. The sugar and honey can make the liquid feel syrupy before it has reduced enough, so pay attention to the amount of liquid as well as its consistency.
Adding the thyme and orange zest
Once the orange juice has reduced, turn off the heat.
Add the fresh thyme sprigs and the four strips of orange zest.
Let everything steep in the warm reduction for approximately eight to ten minutes.
Taste a little after five minutes, allowing it to cool first.
The thyme should be noticeable but subtle.
Straining
Set a fine-mesh strainer over a large heatproof bowl.
Using oven mitts, carefully pour the reduction through the strainer.
Watch for steam as you pour.
Allow the liquid to drain through, then discard the ginger, thyme and orange zest.
The lemon juice goes in last
Measure two tablespoons of freshly squeezed lemon juice.
Stir it into the warm reduction.
Let a small spoonful cool before tasting.
The orange should be the first flavor, followed by a little warmth from the ginger and a hint of thyme.
If it needs more acidity, add a little additional lemon juice and taste again.
Cooling and storing
Allow the reduction to cool enough to handle safely.
Transfer it into clean, food-safe glass bottles or airtight containers.
I like using glass hinge bottles because they're easy to pour from when making drinks.
Refrigerate promptly, within two hours.
You should have approximately three cups of finished reduction, depending on how much the liquid evaporated during cooking.
Once chilled, it's ready to use.
Storage
Keep the reduction refrigerated in a sealed container.
For home storage, use within five days.
You can also freeze the reduction in small airtight containers or ice cube trays. Once frozen, transfer the cubes to freezer bags or containers.
Use frozen reduction within approximately three months for the best quality.
Thaw overnight in the refrigerator and stir before using.
Do not store the reduction at room temperature.
How We Use It
One of the reasons I wanted to try this reduction was its versatility. The same orange, ginger and thyme combination can be used for a refreshing sparkling drink or a more traditional whiskey cocktail. I did not try it with vodka.
These measurements are starting points. Adjust to your taste. I usually pour rather than measure when I'm making drinks at home.
Orange, Ginger & Thyme Sparkler
The nonalcoholic one
Ingredients
¾ ounce Orange, Ginger & Thyme Reduction
½ ounce freshly squeezed lemon juice
3–4 ounces chilled sparkling mineral water
Ice
Fresh orange twist
Small sprig fresh thyme, optional
How to make it
Fill a tall glass with ice.
Add the reduction and lemon juice.
Pour in the chilled sparkling mineral water and stir gently.
Garnish with a fresh orange twist and, if you like, a small sprig of thyme.
Taste and add a little more sparkling water or reduction until it's the way you like it.
The Steward House Orange, Ginger & Thyme Vodka Spritz
Makes one cocktail
Ingredients
1½ ounces vodka
¾ ounce Orange, Ginger & Thyme Reduction
½ ounce freshly squeezed lemon juice
3–4 ounces chilled sparkling mineral water
Ice
Fresh orange twist
Small sprig fresh thyme, optional
How to make it
Fill a tall glass with ice.
Add the vodka, reduction and lemon juice.
Top with chilled sparkling mineral water.
Stir gently so you don't lose the bubbles.
Garnish with an orange twist and a little fresh thyme.
Serve immediately.
Orange-Ginger Rye Old Fashioned
Makes one cocktail
Ingredients
2 ounces rye whiskey
¼–½ ounce Orange, Ginger & Thyme Reduction
2 dashes Angostura bitters
Ice
Fresh orange peel, for garnish
How to make it
Fill a mixing glass with ice.
Add the rye whiskey, ¼ ounce of the reduction and the bitters.
Stir gently for approximately 20–25 seconds until well chilled.
Strain into a rocks glass over a large ice cube.
Garnish with a strip of fresh orange peel, twisting it over the glass to release the oils.
Taste before adding any more reduction. The orange and ginger should complement the whiskey rather than make it overly sweet.
Orange, Ginger & Thyme Manhattan
Makes one cocktail
This is the Manhattan from the apple reduction, with the orange reduction in its place.
Ingredients
2 ounces rye whiskey
¾ ounce sweet vermouth
¼ ounce Orange, Ginger & Thyme Reduction
2 dashes aromatic bitters
1 dash orange bitters
Ice
2 Luxardo cherries and orange peel, for garnish
How to make it
Fill a mixing glass with ice.
Add the rye whiskey, sweet vermouth, reduction and both bitters.
Stir gently for approximately 20–25 seconds.
Strain into a chilled cocktail glass or over a large ice cube.
Garnish with 2 Luxardo cherries and a strip of orange peel.
Preparing Ahead
This is an easy reduction to prepare before entertaining.
If you're planning to freeze some, I would divide the reduction before serving and put the extra portion directly into the freezer once cooled.
That way, the portion you're saving hasn't been sitting out on the bar.
Making ice cubes with it is useful because you can thaw only what you need in the future.
A Few Things I've Learned
Start with excellent orange juice. It's the main ingredient.
Fresh ginger gives the reduction a little warmth without overpowering the orange.
Add the thyme near the end rather than simmering it for the entire cooking time.
Don't rush the reduction by turning the heat too high.
Use the cooking time as a guide, but pay more attention to the liquid and how it looks.
Keep the reduction pourable. It should mix easily with sparkling water or spirits.
Taste after adding the lemon juice.
I like that one homemade mixer can give guests several different drink options, including something special for those who aren't drinking alcohol.
This was our first time making the orange reduction, as part of trying a few new ideas for our fall gatherings and possible Thanksgiving menu.
This was excellent in a Manhattan. I did not try with sparkling water but probably would be delish. Guests were more drawn to the apple cardamom mocktails and cocktails but that could have something to do with the apple cardamom was the birthday girl's favorite and came with a recommendation.