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Orange Rosemary Ginger Glaze plated
Refreshing Orange Rosemary Ginger Glaze for grilled dishes

Orange Rosemary Ginger Glaze

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
This sauce is essentially a glaze, using the natural sugars in orange juice as a thickener. As the water evaporates during cooking, the sugar turns into a syrup infused with ginger and rosemary. It pairs excellently with duck breast or roast pork.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Medium skillet
  • Grater
  • Strainer (optional)

Instructions

1 ✓

Peel and grate the ginger. Crush or grate the garlic. Leave the rosemary sprig whole (rinse it).

Tip: The easiest way to peel ginger is by scraping the skin with the edge of a teaspoon to avoid wasting the flesh.
2 ✓

Heat the oil in a skillet, add the ginger, garlic, and the whole rosemary sprig. Sauté for 1 minute until fragrant.

Tip: The aromatic oils are released into the fat at this stage.
3 ✓

Pour in the orange juice. Stir in the honey and balsamic vinegar.

Tip: The sugars from the honey and orange juice will caramelize together to thicken the sauce.
4 ✓

Simmer (reduce) over medium heat for about 10-15 minutes. It is ready when the volume is reduced by half and it has a syrupy consistency.

Tip: During reduction, water evaporates, concentrating the flavors and sugars.
5 ✓

Remove the rosemary sprig. Season with salt and pepper to taste.

Tip: The rosemary has already imparted its flavor, so it's no longer needed.
6 ✓

For a mirror-smooth sauce, pass it through a fine-mesh sieve, or serve it with the ginger bits for a rustic touch.

Tip: Strained sauce is more elegant; unstrained is more rustic.

Recipe FAQ

The sauce is too runny. Why?
You probably didn't cook it long enough, or the orange wasn't sweet enough. Don't be afraid to keep boiling it until it forms thick bubbles!
Should I chop the rosemary or leave it whole?
In this recipe, we use a whole sprig that is removed at the end, so only the aroma remains without leaves interfering with the texture.

Ingredients

  • 3/4 cup Fresh Orange Juice
  • 1 inch Fresh Ginger (grated)
  • 1 sprig Fresh Rosemary
  • 2 tbsp Honey
  • 1 tbsp Balsamic Vinegar
  • 2 cloves Garlic
  • 1 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Black Pepper