This gorgeous sauce, with its slightly tart edge, balances our Two-Tone Chocolate Torte‘s richness. It’s also fabulous over ice cream and chocolate mousse.
Orange jewel sauce
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PREP TIME
7 min
Makes
1 1/3 cups (325 mL)
* PLUS Cooking time: 5 minutes
Ingredients
- 1 orange , or 2 clementines or tangerines
- 1 cup orange juice
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp water
- 1 tbsp orange liqueur , optional
Instructions
- Finely grate 1 tsp (5 mL) peel from orange. Cut away peel. Cut out fruit segments. Discard pits and pith.
- Place peel, juice and sugar in a small saucepan over medium-high heat. Stir often until sugar is dissolved and mixture starts to boil, 3 to 4 minutes. In a small bowl, stir cornstarch with water until dissolved. Stir into sauce. Stir constantly until mixture is thickened, 2 minutes. Stir in orange segments and liqueur. Remove from heat. Great warm or at room temperature. Sauce keeps well, covered in the refrigerator, up to 3 days.
Nutrition (per serving)
- Calories
- 56,
- Protein
- 0.4 g,
- Carbohydrates
- 14.1 g,
- Fat
- 0.1 g,
- Sodium
- 1 mg.
