Bo Friberg

Orange Sauce: Bitter Orange Sauce

Preparation info
    • Difficulty

      Easy

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

By Bo Friberg

Published 1989

  • About

Follow the recipe for Orange Sauce, with the following changes:

Method

  1. Cut the peel of half of the oranges into about 6 pieces each and add these to the juice. It is not necessary to strain the juice now as directed. Follow the procedure for making orange sauce, including the peels with the juice.
  2. Set the sauce aside to allow the peels