Orange Sauce

Name: Orange Sauce
Cuisine: American
Ingredients: 5 tablespoons (40 g) cornstarch; 2 tablespoons (30 ml) lemon juice; About 6 ounces (170 g) granulated sugar; 4 cups (960 ml) strained fresh orange juice (from 10 to 12 oranges); 4 cups (960 ml) strained fresh orange juice (from 10 to 12 oranges)

Preparation info

Approximately
4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

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) strained fresh orange juice (from 10 to 12 oranges)

Americas
United States
Sauce
Gluten-free
Vegan

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