Mandarin Orange Sauce

Mandarin Orange Sauce

A tangy citrus sauce with tender mandarin segments, simmered to a glossy, pourable finish.

Total 20 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

This sauce combines mandarin orange juice and segments with a touch of ginger and garlic for a bright, tangy glaze that thickens to a glossy consistency. It works well over stir-fried chicken, grilled pork, or steamed vegetables, and comes together quickly in one saucepan. A staple for weeknight Asian-inspired dinners when you want a sweet-tart finishing sauce.

Ingredients

  • 2 cans mandarin orange segments (11 oz each), drained, juice reserved
  • 1/2 cup orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • salt, to taste

Method

  1. Drain the mandarin orange segments, reserving the juice; set the segments aside.

  2. In a small bowl, whisk the cornstarch and water together until smooth; set aside.

  3. In a 6-quart saucepan over medium heat, combine the reserved mandarin juice, orange juice, rice vinegar, sugar, soy sauce, ginger, and garlic.

  4. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar dissolves.

  5. Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens and turns glossy.

  6. Stir in the sesame oil and red pepper flakes, then gently fold in the drained mandarin segments.

  7. Remove from heat and season with salt to taste.

  8. Let the sauce cool slightly before transferring to a jar; use warm or at room temperature.

Rate this recipe

★ 4.8 (1)

Mandarin Orange Sauce

This sauce combines mandarin orange juice and segments with a touch of ginger and garlic for a bright, tangy glaze that thickens to a glossy consistency. It works well over stir-fried chicken, grilled pork, or steamed vegetables, and comes together quickly in one saucepan. A staple for weeknight Asian-inspired dinners when you want a sweet-tart finishing sauce.

20 min 16 oz 65 cal

Ingredients

  • 2 cans mandarin orange segments (11 oz each), drained, juice reserved
  • 1/2 cup orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • salt, to taste

Method

  1. 1

    Drain the mandarin orange segments, reserving the juice; set the segments aside.

  2. 2

    In a small bowl, whisk the cornstarch and water together until smooth; set aside.

  3. 3

    In a 6-quart saucepan over medium heat, combine the reserved mandarin juice, orange juice, rice vinegar, sugar, soy sauce, ginger, and garlic.

  4. 4

    Bring the mixture to a gentle simmer, stirring occasionally, until the sugar dissolves.

  5. 5

    Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens and turns glossy.

  6. 6

    Stir in the sesame oil and red pepper flakes, then gently fold in the drained mandarin segments.

  7. 7

    Remove from heat and season with salt to taste.

  8. 8

    Let the sauce cool slightly before transferring to a jar; use warm or at room temperature.