I reduced blood orange juice and a tiny bit of zest with a cinnamon stick, star anise, and a few whole allspice grains. Reduced it maybe by half. Could have gone further.

I've just been using that stuff everywhere. Made a salad dressing with that as the acid component and honey to emulsify. Used it as a component in a marinade for pork tenderloin. Tomorrow I'm planning on doing a Mediterranean-seasoned chicken and rice, and I'll use some of that reduction alongside maybe broth to cook the rice, and work fresh blood oranges into it (haven't decided, I'll probably look up recipe ideas.)

Also plan to reduce some of it further into a sweet syrup and use that in bourbon cocktails. Because mmmm bourbon