Ingredients:

1 tbsp. canola oil
1/2 small yellow onion, diced
3 cloves garlic, minced
2 1/4 cups carrot juice
1/2 cup water
1/4 cup white wine
3 pc. star anise
2 sprigs fresh thyme
3/4 tsp. salt
2 tbsp. The Perfect Purée Ginger, thawed
1 cup The Perfect Purée Blood Orange Concentrate, thawed
2 tsp. cornstarch mixed with 2 tbsp. cold water

Procedure:

• Heat oil in a shallow saute pan. Saute onion and garlic until softened.
• Add carrot juice, water, wine, star anise, thyme, salt, and Ginger puree. Simmer for 20 minutes.
• Strain into a clean saucepan and add Blood Orange Concentrate. Bring up heat and add cornstarch mixture.

Recipe courtesy of The Perfect Purée of Napa Valley