Orange/Butterscotch Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

Combine in saucepan 1 c. brown sugar, firmly packed, ¼ c. butter, ½ c. frozen orange juice concentrate, 2 tblsp. flour, 1 beaten egg and ¼ tsp. salt. Bring to boil over medium heat; cook until thick (about 4 minutes), stirring constantly. Cool slightly.