ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE SAUCE ON RICOTTA
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Number Of Ingredients 4
Steps:
- In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
- To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
Nutrition Facts : Calories 304 g, Fat 10 g, Fiber 1 g, Protein 15 g
ORANGE SAUCE FOR ANGEL FOOD CAKE
This sauce is a tasty way to end a summer meal-without turning on the oven.-Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-3/4 cups sauce.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.
Nutrition Facts :
DUCK IN ORANGE SAUCE
Steps:
- Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.
- While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.
ORANGE SAUCE
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
- Serve with Dark Chocolate Terrine.
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
ORANGE CRANBERRY SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories condiment
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish.
CRANBERRY-ORANGE SAUCE
Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.
Provided by Tyler Florence
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.
ORANGE SAUCE
I love the orange sauce from my local Chinese take away (usually Chicken with Orange Sauce), so I kindly asked them how they made it! Its so simply to make and has a strong sweet orange taste and is perfect for coating pieces of chicken and other meats or to be used as a sweet dip.
Provided by Silverwolla
Categories Salad Dressings
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
- Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
- Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
- You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.
Nutrition Facts : Calories 88.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 20.7, Fiber 0.5, Sugar 15.3, Protein 1.2
CHICKEN IN ORANGE SAUCE
Make and share this Chicken in Orange Sauce recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
- Preheat the oven to 400 degrees.
- Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
- Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
- Place the chicken into a shallow serving bowl & cover to keep warm.
- Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
- Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.
ORANGE CHICKEN SAUCE
I had tried all of the orange juice concoctions and I couldn't really accept them as "orange chicken", but this one came out great and everyone seems to really like it. We have definitely been making more Chinese food at home. It is sweet, tangy and spicy (optional). Enjoy! Also you can use this with my Recipe #381962 recipe.
Provided by birdie 3 andrea
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all of the ingredients into a sauce pan; stir.
- Bring to a boil on med heat.
- Turn down low to simmer, whisking or stirring frequently till mixture thickens.
- Remove from heat.
- Pour over chicken or use as a dip.
- Can use orange wedges and jalapenos as garnish.
Nutrition Facts : Calories 155.6, Fat 0.9, SaturatedFat 0.1, Sodium 290.3, Carbohydrate 39.1, Fiber 0.5, Sugar 33.9, Protein 0.8
ORANGE CREAM SAUCE
The original of this make-over recipe was found on ZAAR, but I wanted a more intense orange flavor and a thinner sauce.
Provided by Sydney Mike
Categories Sauces
Time 20m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a deep sauce pan, combine sugar, orange juice and orange zest.
- Bring to a boil over high heat; cook 5 minutes, stirring almost constantly, being careful not to burn the mixture.
- Momentarily remove the pan from the heat; add the whipping cream, stirring to mix well.
- Return the pan to the stove; bring to a boil, cooking for 2 minutes and stirring constantly.
- Remove from heat; add the extract. Stir to combine well.
- Cool and serve warm or cold over pound cake, ice cream, or whatever!
Nutrition Facts : Calories 133.4, Fat 8.9, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.3, Carbohydrate 13.3, Fiber 0.1, Sugar 12.2, Protein 0.7
ORANGE SAUCE
I love having Orange Chicken for dinner, so I figured the recipe out, it's similiar to Sweet N Sour Sauce, just change to Orange Juice instead of using Pineapple and also add Marmalade to the recipe. I mostly use Sugar free/diet soda and jam as my husband is diabetic.
Provided by Darla Mays
Categories Sauces
Time 20m
Yield 4-6 chicken breast, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Cook over medium heat, stirring occasionally, til boil, thicken, and clear. Best to use whisk to stir.
- Pour over chicken.
Nutrition Facts : Calories 157.6, Fat 0.1, Sodium 172.8, Carbohydrate 39.9, Fiber 0.3, Sugar 35.4, Protein 0.5
ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
ORANGE-HONEY SAUCE
Steps:
- Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.
ORANGE DESERT SAUCE
A beautiful orange sauce, absolutely lush with brownies!
Provided by squeaksquara
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine orange juice, zest & sugar in saucepan.
- Simmer for approx 15mins.
- You can continue reducing the sauce after this if you want to make it thicker.
- Stir in the butter, and leave for further 3mins.
- Ta dah! Your sauce is ready. Serve with your choice of dessert.
More about "orange sauce recipes"
ORANGE SAUCE RECIPE: HOW TO MAKE ORANGE SAUCE …
From recipes.timesofindia.com
3.7/5 (3)Total Time 25 minsCategory AppetizersCalories 382 per serving
- Place a saucepan over medium flame and add sugar, cornstarch, grated orange peel and orange juice into the pan.
- Now, turn off the flame and add butter into the mixture and stir well. Your orange sauce is now ready.
HEALTHY ORANGE SAUCE RECIPE - SHE LIKES FOOD
From shelikesfood.com
Reviews 2Total Time 15 minsCategory Condiment
- Add all ingredients to a jar, or bowl, and whisk until completely combined. Heat a skillet or small pot over medium heat and pour orange sauce in.
- Cook until sauce is thickened and coats the back of a spoon, stirring consistently, about 5 minutes. Mix in or pour over desired foods.
- This can also be used a stir fry sauce by pouring on top of your stir fry in the last few minutes of cooking and letting sauce thicken with your stir fry.
HOW TO MAKE ORANGE SAUCE WITH MARMELADE - EASY
From food.onehowto.com
5/5 (1)
- Before you start making the sauce, you should prepare all the ingredients. Juice the 4 oranges and the lemon. Do not throw away the orange peels, because you will also need the zest from two of them. It is very important that you only zest the part that is orange in colour, since the white part has a more bitter taste and will alter the finished product. Remove the butter from the refrigerator and let it come to room temperature.
- Then take a saucepan or pot, add the sugar and the 4 tablespoons of water, and heat it over high heat. Remember that tablespoon refers to a specific kitchen measure.
- When the sugar has dissolved, lower the temperature to medium heat. Then pour the orange juice, the lemon juice, and the salt and pepper to taste. Stir it occasionally, and when all the ingredients are mixed together, add the orange zest.
- Next, add the orange marmalade and the white wine. The wine is optional, and if children will be having this homemade orange sauce, it is better to omit it. If you don't have orange marmalade, you can use chicken stock, although the flavour is not as intense.
DUCK A L'ORANGE RECIPE - JULIA CHILD'S DUCK A L'ORANGE …
From honest-food.net
Ratings 20Calories 980 per servingCategory Main Course
- Use a needle or sharp knife point to pierce the skin of the fat ducks all over, taking care to not pierce the meat itself; go in at an angle. This helps the fat render out of the bird. Salt the ducks well and preheat the oven to 325°F.
- Put the ducks in an ovenproof pan. I rest them on celery leaves to prop them above the level of the pan; this helps them crisp better. If you want, surround the duck with some root vegetables. Roast for 90 minutes.
- Take the pan out and increase the heat to 425°F. When it hits this temperature, put the birds back in the oven and roast until the skin is crispy, about 15 to 20 minutes.
- Meanwhile, boil the vinegar and sugar in a small pot until it turns brown. Pour in the stock little by little, stirring all the while. Set aside.
DUCK BREAST WITH ORANGE SAUCE- A CLASSIC COMBINATION …
From recipesformen.com
4.5/5 (94)Total Time 15 minsCategory MainsCalories 726 per serving
- Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper.
- Put the breasts fat side down into a heated ovenproof skillet and cook on the hob until the fat side is crispy. This should take about 4-5 minutes.
- While pan frying the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together.
DUCK à L'ORANGE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 Category Meat + Poultry
- Preheat the oven to 450°. Cut off the first two wing joints of the ducks and reserve. Chop the necks into 2-inch lengths.
- Prick the ducks around the thighs, backs and breasts. Season the ducks inside and out with salt and pepper. Set a rack in a very large roasting pan.
- Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints and necks and season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes.
- Meanwhile, remove the zest in strips from 1 of the oranges. Cut the zest into a very fine julienne. In a small saucepan of boiling water, blanch the julienne for 1 minute.
- Halve and squeeze 2 of the oranges; you will need 1 cup of juice. Peel the remaining oranges (including the one you stripped the zest from) with a knife, removing all of the bitter white pith.
- In a medium saucepan, boil the sugar and vinegar over moderately high heat until the syrup is a pale caramel color, 4 minutes. Gradually add the 1 cup of orange juice, then the currant jelly and bring to a boil.
- Pour off the fat in the roasting pan. Turn the ducks, breasts sides up, and roast for 40 minutes longer. Remove the ducks from the oven and preheat the broiler.
- Insert a wooden spoon into the cavities and tilt the ducks, letting the juices run into the pan. Transfer the ducks to a platter and keep warm. Scrape the pan juices into a fat separator and pour the juices back into the roasting pan.
- Garnish the duck platter with the reserved orange sections and scatter the blanched zest over the ducks. Carve the ducks at the table and pass the sauce separately.
CHINESE ORANGE CHICKEN – MODERN HONEY
From modernhoney.com
5/5 (240)Category DinnerCuisine AsianTotal Time 35 mins
- In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
- In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
HEALTHY ORANGE SAUCE RECIPE (REFINED SUGAR FREE) - …
From frommybowl.com
5/5 (9)Estimated Reading Time 3 minsServings 2.5Total Time 17 mins
- Add all ingredients, except for the Cornstarch, to a blender and process for 60 seconds, or until smooth.
- Pour the Orange Sauce into a medium saucepan and bring to a boil over high heat, stirring if the sauce starts to “bubble over.”
EASY ASIAN ORANGE SAUCE RECIPE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Reviews 26Calories 69 per servingCategory Condiments, Sauces And DIY Kitchen Helps
- Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
RECIPE: ORANGE-CRANBERRY SAUCE - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 2.25Calories 90 per servingTotal Time 45 mins
- Combine sugar, 1/2 cup water, orange juice and salt in a medium saucepan. Bring to a boil and add cranberries.
- Stir in orange zest or peel, cover and cool completely at room temperature. Refrigerate until serving time.
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From gressinghamduck.co.uk
Servings 2-3Total Time 10 mins
HOW TO MAKE ORANGE SAUCE [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
Ratings 8Calories 112 per servingCategory Sauces
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- Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency
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From thehiddenveggies.com
5/5 (3)Total Time 10 minsCategory CondimentCalories 72 per serving
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From greedygourmet.com
Reviews 14Total Time 25 minsCategory SauceCalories 179 per serving
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HOMEMADE ORANGE CHICKEN SAUCE (AND HOW TO MAKE 3 DIFFERENT ...
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4.8/5 (16)Category SauceCuisine ChinesePublished 2016-12-16
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#30-minutes-or-less #time-to-make #course #preparation #low-protein #5-ingredients-or-less #sauces #desserts #condiments-etc #easy #dietary #low-sodium #sweet-sauces #low-in-something
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