Tangy Orange Basting Sauce Recipes

EASY ORANGE BASTING SAUCE

Steps:

• Peel all oranges. Chop enough of the rind (peelings)to equal 1/2 cup. Discard remaining peelings.
• Insert your 1/2 cup of orange rind into your food processor.
• Slice the orange into quarters and place in food processor with the rind.
• Peel and wash your garlic cloves, then place in food processor. You can save time by purchasing peeled and washed garlic cloves pre-packaged in your produce section.
• DO NOT use garlic soaked in oil which is sold in a jar in the spices section of your grocery store. The oil is just another fat product.
• Add all other ingredients to food processor, then puree for about 1 minute until you get a marmalade-like texture.
• This recipe makes about 24 oz of sauce, which is enough to baste about 12 to 15 pieces of chicken.
• I usually baste meats at the start time, and again halfway through cooking. Spritzing the meat with a bit of water during cooking keeps it moist and will not affect the flavor of this particular sauce.

TANGY ORANGE BBQ SAUCE

Steps:

• Combine all ingredients in a medium sauce pan. Cover and let simmer gently for 20 minutes.
• Stir occasionally, making sure not to scorch.
• Let cool and serve.

ORANGE BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

TANGY BARBECUE CHICKEN

Steps:

• Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

TANGY ORANGE DIPPING SAUCE

Steps:

• Combine all ingredients in a medium bowl.
• Stir until well mixed.
• Serve at room temperature.
• Store in refrigerator.

BASTING SAUCE FOR STEAKS AND MEAT

Steps:

• Combine all ingredients in a covered jar. Shake until well blended. Spread liberally over both sides of steak and let marinate for about an hour before broiling. Baste more on while cooking.
• There's enough here to do 4-6 steaks depending on the size of the steaks and how liberally you use it.

MANDARIN ORANGE GRILLING SAUCE

Steps:

• In a saucepan, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Stir in the orange and lemon juices and bring to a boil; stirring constantly.
• Boil for 1 minute and then remove from heat.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• MICROWAVE DIRECTIONS:.
• In a 4-cup measure, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Gradually stir in orange and lemon juices.
• Microwave on HIGH for 3-4 minutes or until mixture boils, stirring each minute.
• Keep microwaving to boil it one full minute.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• GRILLED CHICKEN DISH:(just in case).
• Pound 4 boneless chicken breasts to a 1/4 inch thickness.
• In a small dish combine 2 tbls. melted butter with 1/4 tsp cinnamon and use this to baste the chicken while grilling.

TANGY BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS

Steps:

• Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.