Orange Sauce Recipes

ORANGE SAUCE RECIPE

Steps:

• Heat 1 teaspoon of olive oil or other neutral flavored oil in a sauce pan
• Add the minced garlic and minced ginger and cook for 2 - 3 minutes, until fragrant. Stir often to avoid burning
• Add 1/3 cup water, orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce and heat for 3 minutes, stirring often
• In a small bowl, whisk the 2 tablespoons of cornstarch and 1/4 cup of water to form the slurry
• Add the cornstarch slurry to the sauce and whisk to thicken, around 3 - 5 minutes
• Add orange sauce to your orange chicken, orange tofu, orange cauliflower, or use as sauce for stir fry veggies!

WARM ORANGE SAUCE

Steps:

• Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
• Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
• Remove sauce from heat and stir in orange peel and triple sec. Serve warm.

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

DUCK IN ORANGE SAUCE

Steps:

• Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
• While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

CRANBERRY-ORANGE SAUCE

Steps:

• In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.
• Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.

ORANGE SAUCE

Steps:

• Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
• Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
• Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
• You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.

ORANGE SAUCE

Steps:

• Combine all ingredients.
• Cook over medium heat, stirring occasionally, til boil, thicken, and clear. Best to use whisk to stir.
• Pour over chicken.

ORANGE SAUCE

Steps:

• Rinse and dry the oranges. With a sharp vegetable peeler or paring knife, remove the outer peel of three of the oranges, in strips. Don't take off any of the bitter white pith-if you do, trim it away from the strip. Put the strips of peel in a small saucepan, 2-quart or so.
• Cut the oranges in half and squeeze to get out all the juice: you should have a bit more than a cup. (Juice another orange if you have a cup or less.) Add the juice to the saucepan along with the leek pieces, cinnamon stick, and water. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a perking boil, and let the sauce cook for about 30 minutes, reducing to about a third of the original volume.
• Pour the sauce into a sieve set over a bowl. Remove the cinnamon stick and the pieces of peel (wiping them off and saving any juices), then press and scrape the leek pieces with a spoon or spatula to retrieve as much liquid as you can.
• You should have about 3/4 cup of orange "soup." To thicken this into a sauce, whisk the butter into it bit by bit.
• Serve the sauce hot. Reheat on the stovetop if necessary, and whisk until smooth.
• Cauliflower
• Parsnips
• Turnips
• Leeks
• Celery root