How do I concentrate the flavor in orange juice? I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with and without starch and it just did not work - it's either too watery, or when reduced to a proper texture it's like sugar paste with orange flavoring.

How can I enjoy the flavor of orange juice on meat as a condiment while reducing it's wateriness?
How about using orange zest instead of the juice? That way you'll get a lot of the aroma and flavor we think of as "orange" without really changing the sweetness or acidity.