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.

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.

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