Orange Sauce

Orange Sauce

A glossy citrus sauce with tangy depth, built from fresh juice and a touch of zest.

Total 20 min Makes 16 oz Calories 58/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Soy, Dairy

This orange sauce balances bright citrus juice with sugar and a splash of vinegar for a sweet-tangy glaze that thickens to a glossy finish. It works well over duck, chicken, or pork, and also makes a flavorful topping for pancakes or roasted vegetables.

Ingredients

  • 1 1/2 cups fresh orange juice
  • 1 tablespoon orange zest
  • 1/3 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon red pepper flakes
  • 1 pinch salt, to taste

Method

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

  2. In a 6-quart saucepan over medium heat, combine the orange juice, orange zest, sugar, rice vinegar, and soy sauce. Whisk to dissolve the sugar.

  3. Bring the mixture to a gentle simmer, stirring occasionally.

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

  5. Remove from heat and stir in the butter and red pepper flakes until the butter melts and the sauce is smooth.

  6. Season with a pinch of salt to taste. Let the sauce cool slightly before serving; it will continue to thicken as it cools.

Rate this recipe

★ 3.9 (1)

Orange Sauce

This orange sauce balances bright citrus juice with sugar and a splash of vinegar for a sweet-tangy glaze that thickens to a glossy finish. It works well over duck, chicken, or pork, and also makes a flavorful topping for pancakes or roasted vegetables.

20 min 16 oz 58 cal

Ingredients

  • 1 1/2 cups fresh orange juice
  • 1 tablespoon orange zest
  • 1/3 cup granulated sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon red pepper flakes
  • 1 pinch salt, to taste

Method

  1. 1

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

  2. 2

    In a 6-quart saucepan over medium heat, combine the orange juice, orange zest, sugar, rice vinegar, and soy sauce. Whisk to dissolve the sugar.

  3. 3

    Bring the mixture to a gentle simmer, stirring occasionally.

  4. 4

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

  5. 5

    Remove from heat and stir in the butter and red pepper flakes until the butter melts and the sauce is smooth.

  6. 6

    Season with a pinch of salt to taste. Let the sauce cool slightly before serving; it will continue to thicken as it cools.