Given the background description of some cooking related query, summarize the question into a title

Example Input: I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be good? Is there anyway to tell when this is going bad?
Example Output: How long does a fruit and sugar mixture last?

Example Input: The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften a bit and release their flavor, but they retained a bit of an unpleasant crunch, in the end.Do I need to grind or crush them first, or can they be used whole if you treat them right?
Example Output: How is one meant to treat fenugreek seeds?

Example Input: I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with and without starch and it just did not work - it's either too watery, or when reduced to a proper texture it's like sugar paste with orange flavoring.How can I enjoy the flavor of orange juice on meat as a condiment while reducing it's wateriness?
Example Output:
How do I concentrate the flavor in orange juice?