1/2 Large red onion, sliced
1 1/2 tsp Peeled, minced fresh ginger root
1/2 Orange, zested and juiced
1/2 Cup Soy sauce (less sodium)
1 Cup Grapefruit juice
1/4 Cup Sugar
Kosher salt
Black pepper
3 Tbsp Canola oil


Coat a saucepan with nonstick cooking spray; place over high heat. Add onion and ginger; sauté until soft, about 5 minutes.

Add orange zest, orange juice, soy sauce, grapefruit juice and sugar; whisk to combine. Bring to a simmer. Reduce heat and cook until reduced by half, about 10 - 15 minutes. Season with salt and pepper to taste.

Immediately transfer mixture to a blender; blend until almost smooth.

Drizzle in oil, pulse until just blended.

Let stand to cool to room temperature. Pour into a glass jar. Store in refrigerator up to 2 weeks.

Serving Size: 1 1/2 cups (16 servings)