Asian Spice Orange Sauce

Today I also made Asian Spice Orange Sauce. I made it like a jelly, so it can be used like that if you want, but it can also be used as a stir-fry sauce, or a glaze for chicken or duck. (I created this recipe by modifying a few different duck sauce recipes I found online.)

Here's my recipe:

• 2.5 cups orange pulp and rind
• 3/4 c rice vinegar
• 1/4 c soy sauce
• 1/4 c sake
• 1/2 c sugar
• 1/4 tsp ground ginger
• 1/4 tsp mustard powder (except I didn't have mustard powder, so I substituted horseradish powder instead)
• 1/4 tsp garlic powder
• 1/2 tsp crushed red pepper flakes (except I didn't have flakes, so I substituted ground cayenne pepper)
• 3 Tbsp pectin (dissolved in 1/4 c water)

Combine all ingredients (except pectin) in a tall pot. 

Heat on high until mixture comes to a rolling boil, then turn heat to low and let it simmer until the fluid is translucent, approx 10 minutes. Add the dissolved pectin, stir to combine, and turn heat to medium. Bring it to a hard rolling boil and boil hard for one minute. Check for gel set. 

Pour hot liquid into hot jars and process for 15 minutes.

I have just under a quart of orange pulp left. What should I make with it??