, or 2 clementines or tangerines
- 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)
- 0.4 g,
- 14.1 g,
- 0.1 g,
- 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.