Clementine or Orange Sauce

Preparation info

  • Makes about

    600 ml

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This is a good sauce for ice-creams, sorbets, Gingerbread Cake, or even Cappuccino Mousse.


  • 2.25 kg (5 lb) clementines or oranges
  • 15 g (½ oz) arrowroot
  • Icing sugar to taste


    Squeeze the juice from the clementines or oranges then push the juice through a sieve. This should leave you with at least 600 ml (1 pint) of juice. Bring to the boil and boil until reduced by half; in fact, whatever quantity of juice you have, always reduce it by half. Mix the arrowroot with a little water to soften it, then add it to the reduced juice a little at a time, stirring continuously until you have a sauce that will lightly coat the back of a spoon. Allow the sauce barely to simmer for 3–4 minutes. Remove from the heat and leave to cool.

    When the sauce is cold, it should be a rich orange colour and have a full taste. If you feel it needs to be a little sweeter, just stir in some icing sugar.