Orange Zest Sauce Recipes
SPICY ORANGE ZEST BEEF
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
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.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
BEETS IN ORANGE SAUCE
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.
Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE ORANGE CHICKEN SAUCE
Not only you can use this orange sauce to make orange chicken or a quick stir fry, you can even make roasted vegetables with it! {gluten-free, vegan}
Provided by Maggie Zhu
Categories Sauce
Number Of Ingredients 11
Steps:
- Add dried tangerine skin in a small bowl and add hot water to cover. Let soak for about 20 minutes, or until the tangerine skin softens. Drain and finely slice. Transfer 1/4 cup sliced tangerine skin into a bowl, and save the rest in a airtight container in the fridge for next time. If you do not use dried tangerine peel, grate about four fresh orange skins to make 1/2 cup orange zest.
- Add the rest of the sauce ingredients and the rehydrated tangerine skin to a big bowl. Stir until the cornstarch is fully combined.
- Heat oil in a saucepan until warm. Add garlic and minced ginger. Cook and stir until you smell a strong fragrance.
- Stir to mix the sauce again to completely dissolve the cornstarch. Pour into the pan. Cook and stir until the sauce thickens, just enough to coat the back of a spoon.
- Transfer the sauce into a bowl immediately, so it won't continue to cook in residual heat.
- Transfer the sauce in a airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.
Nutrition Facts : ServingSize 2 tablespoons, Calories 83 kcal, Sugar 12.3 g, Sodium 70 mg, Fat 1.1 g, Carbohydrate 17.6 g, Fiber 1.1 g, Protein 0.8 g, Cholesterol 0.7 mg
ORANGE ZEST SAUCE
I have some recipes for sauces my girlfriend gave me about 25 years ago. They are delicious on chicken and they are so fast to make. I had asked her at the time for some sauces for chicken and she gave me a bunch of them. I haven't made them in a bit but I remember them being delicious. Just putting them here so I don't lose them. Great as a dipping or drizzled over or even basting ...your choice
Provided by FrenchBunny
Categories Sauces
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Boil juice from orange with broth and rosemary . Boil till reduced to 1/3 cup.
- Pour over cooked chicken.
Nutrition Facts : Calories 40.8, Fat 0.4, SaturatedFat 0.1, Sodium 186.7, Carbohydrate 8, Fiber 1.6, Sugar 6.3, Protein 1.9
4 INGREDIENT ORANGE SALMON
Easy and delicious baked salmon recipe made with sweet and salty orange sauce
Provided by lyuba
Categories Main Course
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
- Combine juice from 2 oranges, zest from 1 orange, soy sauce, and honey in a bowl. Whisk well.
- Pour a few spoonfuls of sauce on the prepared baking pan. Place salmon skin up and pour remaining sauce over it.
- Bake for about 7 minutes and carefully flip salmon skin down. Spoon some sauce over the top of the salmon.
- Bake for 18-20 minutes, until salmon is done. Bake time will depend on the size and thickness of salmon filet.
- Enjoy salmon over rice or quinoa.
Nutrition Facts : Calories 463 kcal, Carbohydrate 34 g, Protein 49 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 124 mg, Sodium 1608 mg, Fiber 3 g, Sugar 29 g, ServingSize 1 serving
CRANBERRY SAUCE WITH ORANGE ZEST
As I browsed the Internet looking for an ideal recipe for my homemade cranberry sauce, it dawned on me that none of the recipes I found really tickled my fancy. I decided to make my own and the outcome of this recipe turned out to be nothing short of a miracle.
Provided by Craig Richman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Combine orange juice, white sugar, brown sugar, cinnamon, and allspice berries in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Add cranberries and cook, stirring occasionally, until cranberries start to pop, about 10 minutes. Mix in orange zest and keep simmering, stirring occasionally, about 10 minutes more. Remove from heat and allow to cool and thicken.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 17.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 15.1 g
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FRESH CRANBERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
5/5 (97)Category HolidaysCuisine AmericanTotal Time 15 mins
- In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
TACOLICIOUS LEGENDARY ORANGE SAUCE - COCOA & SALT
From cocoaandsalt.com
- Position a wire rack on the top level of the oven, about 6 inches from the broiler. Preheat broiler on high.
- On a cookie sheet, place onion slices and tomatoes cut side down. Roast until a bit charred on the edges, about 10 minutes.
- Over medium heat, sauté garlic in 1 tablespoon of vegetable, turning several times with tongs, about 1 minute. Add chiles to garlic, sauté for 1-2 minutes, flipping occasionally until they just start to toast. Take care not to burn.
- Transfer chiles and garlic to a high-speed blender. Pour in the water and vinegar, and let stand for 5 minutes to soften.
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Estimated Reading Time 2 mins
- In a medium pot, add all of the ingredients. Heat over medium-high heat until the mixture comes to a boil.
- Lower the temperature slightly to a hard simmer. Let simmer for about 10 minutes until most of the cranberries burst and the sauce gets thick.
- Store cranberry sauce in an air tight container and cool down in the refrigerator. Cranberry sauce will be good for about a week.
HOW TO MAKE ORANGE SAUCE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Estimated Reading Time 4 mins
- In a medium saucepan add orange juice, white and brown sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes over medium heat.
- Add the paste to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken.
CRANBERRY SAUCE WITH APPLES AND ORANGE ZEST | SALT SUGAR SPICE
From saltsugarspice.com
Estimated Reading Time 5 mins
- Wash orange and remove rind. Squeeze the juice from the orange and reserve. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then remove orange peel.
- Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan with the orange infused water. Sort the cranberries, discarding any soft or brown ones.
- Sort the cranberries, discarding any soft or brown ones. Combine cranberries, apple, orange infused water, orange juice, sugar, cinnamon and cloves.
- Bring to a boil over high heat, lower heat and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
67 SWEET AND SAVORY ORANGE RECIPES FROM CAKES TO SAUCES TO ...
From epicurious.com
Estimated Reading Time 8 mins
- Citrus and Avocado Salad with Orange Water. Salting the citrus draws out some of its juice, which becomes part of the vinaigrette. Get This Recipe.
- Orange Sweet Rolls. These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor. Get This Recipe.
- Suzette Sauce. Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, ice cream sundaes, and French toast. Get This Recipe.
- Citrus-Pomegranate Relish. If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient relish recipe. Get This Recipe.
- Charred Chicken With Sweet Potatoes and Oranges. A topping of feta and olives is a salty, bright complement to the caramelized oranges and roasted sweet potatoes in this flavor-packed chicken dinner.
- French 75 Punch. Bright orange slices add zing and ambiance to this easy gin and Champagne party punch. Get This Recipe.
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- Roast Goose with Oranges and Madeira. Blanching and then chilling this goose two days before roasting ensures a crisp skin and stuffing the cavity with orange slices and shallots perfume the bird with unbelievable flavor.
- Blood Orange and Poppy Polenta Shortbread Cookies. If you can't find blood oranges, substitute navel orange zest and juice or pick up a bottle of blood orange juice.
CRANBERRY SAUCE WITH ORANGE ZEST - THE TOASTY KITCHEN
From thetoastykitchen.com
Estimated Reading Time 3 mins
- In a saucepan over medium-low heat, add cranberries, sugars, orange zest, cinnamon, and water. Stir until sugar is dissolved.
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CRAB STUFFED SHELLS WITH ORANGE-SCENTED TOMATO SAUCE ...
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Estimated Reading Time 6 mins
- Arrange a rack in the middle of the oven and preheat to 375°F. Lightly grease a 9-by-13-inch or another shallow 3-quart baking dish.
- For the Orange-Scented Tomato Sauce: Heat the olive oil in a large, heavy frying pan or medium saucepan (with a lid) over medium heat. When hot, add the onion and carrot and cook, stirring, until the vegetables are slightly softened, 3 to 4 minutes. Add the basil, garlic, ¼ teaspoon salt, and the red pepper flakes and cook, stirring, for 2 minutes more. Stir in the tomatoes, chicken broth, orange zest, and sugar.
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- Bring a large pot of water to a boil, generously salt and add the pasta shells. Cook until tender, 15 to 20 minutes–these shells often take longer than the package directions suggest. Drain in a colander, and arrange them on a plate or small tray lined with a clean kitchen towel or paper towel to dry.
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