Bo Friberg

Orange Sauce

Preparation info
  • Yield: approximately

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

When refrigerated overnight, this sauce will set to a jellylike consistency. The gelling occurs because of the large amount of natural pectin present in oranges. Forcing the sauce through a fine mesh strainer is usually all that is needed to make it smooth again but, if necessary, reheat to thin it out.

Ingredients

  • 4 cups (960 ml) strained fresh orange juice (from 10 to 12 oranges)
  • 5 tablespoons (

Method

  1. Add enough orange juice to the cornstarch to make it liquid. Stir this into the remaining orange juice. Add the lemon juice and sugar, adjusting the taste by adding more or less sugar as needed, depending on the sweetness of the orange juice.
  2. Heat to boiling in a stainless-steel or other noncorrosive pan. Lower the heat a