Tangerine Sauce

Tangerine Sauce

Bright citrus sauce with a sticky-sweet glaze, built from fresh tangerine juice and zest.

Total 25 min Makes 16 oz Calories 48/serving

Dietary

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

Allergens

Soy, Sesame, Wheat

This glossy sauce balances tangerine juice and zest with a touch of sugar, soy, and ginger for a sweet-tangy glaze. It thickens quickly on the stovetop and works well over roasted duck, grilled chicken, or crispy tofu. A splash of rice vinegar keeps the sweetness in check.

Ingredients

  • 1 1/2 cups fresh tangerine juice
  • 1 tablespoon tangerine zest
  • 1/3 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes

Method

  1. Zest and juice the tangerines to measure out the zest and juice needed; set aside.

  2. In a small saucepan, whisk together the tangerine juice, sugar, soy sauce, rice vinegar, ginger, and garlic.

  3. Bring the mixture to a simmer over medium heat, stirring occasionally.

  4. In a small bowl, stir the cornstarch and water together until smooth to form a slurry.

  5. Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until thickened and glossy.

  6. Remove from heat and stir in the tangerine zest, sesame oil, and red pepper flakes.

  7. Let the sauce cool slightly before serving; it will continue to thicken as it cools.

Rate this recipe

★ 3.7 (1)

Comments

    Log in to comment.

    Tangerine Sauce

    This glossy sauce balances tangerine juice and zest with a touch of sugar, soy, and ginger for a sweet-tangy glaze. It thickens quickly on the stovetop and works well over roasted duck, grilled chicken, or crispy tofu. A splash of rice vinegar keeps the sweetness in check.

    25 min 16 oz 48 cal

    Ingredients

    • 1 1/2 cups fresh tangerine juice
    • 1 tablespoon tangerine zest
    • 1/3 cup granulated sugar
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon fresh ginger, grated
    • 1 clove garlic, minced
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1/2 teaspoon toasted sesame oil
    • 1/4 teaspoon red pepper flakes

    Method

    1. 1

      Zest and juice the tangerines to measure out the zest and juice needed; set aside.

    2. 2

      In a small saucepan, whisk together the tangerine juice, sugar, soy sauce, rice vinegar, ginger, and garlic.

    3. 3

      Bring the mixture to a simmer over medium heat, stirring occasionally.

    4. 4

      In a small bowl, stir the cornstarch and water together until smooth to form a slurry.

    5. 5

      Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until thickened and glossy.

    6. 6

      Remove from heat and stir in the tangerine zest, sesame oil, and red pepper flakes.

    7. 7

      Let the sauce cool slightly before serving; it will continue to thicken as it cools.