In saucepan, reduce 2 quarts, 3 ¼ cups of the orange juice to 4 ½ cups. Cool to lukewarm. Mix in the remaining 2 ¼ cups orange juice and the remaining ingredients to blend thoroughly. Cover and refrigerate. Bring to room temperature before serving. Serve with meaty fish such as swordfish or salmon, or toss with greens, orange segments and sliced jicama.