Jeweled Clementines With Vanilla Sauce Recipes
VANILLA SAUCE
This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!
Provided by Diane Lloyd
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 16m
Yield 14
Number Of Ingredients 5
Steps:
- In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g
CHICKEN WITH CLEMENTINE & CRANBERRY SAUCE
I found this in Cooking Light magazine and just had to post it! I love this sauce over a roasted chicken. The magazine stated you can also just make the sauce and then use it to serve over sauteed chicken breasts for a quick weeknight meal.
Provided by HokiesMom
Categories Whole Chicken
Time 2h15m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Remove and discard giblets and neck from chicken. Rinse chicken with COLD water and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers gently pushing between skin and meat.
- Rub salt and pepper under loosened skin and sprinkle in body cavity; then place clementine QUARTERS in cavity.
- Place chicken, breast side down, on a broiler pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone.
- Bake at 450F for 25 minutes. Reduce oven temperature to 350F and turn chicken breast side up; bake at 350F for 1 hour or until thermometer registers 180°F.
- Cover chicken loosely with foil and let stand 10 minutes; then remove skin and discard.
- Make the sauce by placing the orange juice, cranberries, and sugar in a medium saucepan. Cook at medium high for 5 minutes or until the cranberries pop. Then add chicken broth.
- Combine the cornstarch and water (or wine if you choose) in a small dish and stir into the cranberry mixture. Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat and stir in the clementine sections.
Nutrition Facts : Calories 272.1, Fat 12.1, SaturatedFat 3.4, Cholesterol 53.5, Sodium 351.8, Carbohydrate 28, Fiber 2.9, Sugar 21.3, Protein 14.5
CLEMENTINES IN GINGER SYRUP, ALGERIAN
Like cinnamon in this country, cardamom plays a starring role in Algerian sweets. Paired with star anise in a gingery syrup, it gives clementine, or any small oranges, slices an irresistible aroma, but the syrup would be just as wonderful over any kind of sliced fruit.
Provided by Annacia
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
- Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
- Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).
Nutrition Facts : Calories 263.1, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 67.1, Fiber 2.6, Sugar 60.3, Protein 1.4
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