Last night a juiced 9 or 10 blood oranges which made about a quart of fresh juice. I added a half of a large jalapeno pepper diced small and brought this to a low boil to reduce down for making a bbq sauce. As it began to reduce and thicken I added ground ginger, black pepper, garlic and a couple other things. When it was reduced to the consistancy I liked I put it into a jar to cool. This should be pretty good for some short ribs going on the grill later this evening.
I did add the zest of one other blood orange. Tasted it this morning and it's going to be really good. It was reduced to less than half and possibly one third the amount of fresh juice I used.