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Orange Sauce
Preparation info
- Approximately
4 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
When refrigerated overnight, this sauce sets to a jellylike consistency, the result 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.
Ingredients
4 cups 960 ml 10 to 12
Method
- 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.
- Heat to boiling in a stainless steel or other noncorrosive pan. Lower the heat and cook for 1 minute, stirring constantl
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Components
- Orange Sauce
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