Most glaze recipes I've seen use confectioner's sugar (added to OJ) as the thickener and, what-do-you-say, sticking agent. Frosting, basically. I want to glaze angel's food cake with something orangey, but how do I thicken it without sugar—so that the glaze doesn't just soak into the cake?
Would blending some apricot jam into the orange juice help? (Maybe the pectin would help set the glaze?) Perhaps add a little corn-starch? What I'm looking for is a light glaze to add some sheen and flavor.
On another note, do you think some grated ginger would work, flavor-wise, in the glaze, or would it be trying too hard? It's so easy to add stuff—orange zest, vanilla, cardamom, liqueur, coconut, etc.—you don't know where to stop . . . sigh