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Orange Sauce

  Orange 1
  Water 1 Cup (16 tbs)
  Red wine vinegar 2 Tablespoon
  Sugar 4 Teaspoon
  Beef broth 1 Cup (16 tbs)
  Dry red wine 1 Tablespoon
  Cornstarch 1 Tablespoon
  Orange liqueur 2 Teaspoon
  Bitters 1 Dash

Cut peel from orange.
Using sharp knife, remove white membrane and slice peel in julienne strips.
Section orange over bowl to catch juice; add orange sections to juice and set aside.
In saucepan simmer peel in the water for 15 minutes; drain on paper toweling.
In same saucepan combine vinegar and sugar; cook and stir to a thick syrup.
Immediately remove from heat and stir in 1/4 cup of the beef broth.
Simmer for 1 minute, stirring till combined.
Add the remaining beef broth.
Blend wine into cornstarch; stir into broth mixture.
Add orange sections with juice, cooked peel, orange liqueur, and bitters.
Heat to boiling.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 286 Calories from Fat 8

% Daily Value*

Total Fat 0.9 g1.4%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 788.2 mg32.8%

Total Carbohydrates 59 g19.6%

Dietary Fiber 4 g15.8%

Sugars 39.3 g

Protein 4 g7.9%

Vitamin A 7.2% Vitamin C 119.9%

Calcium 8.6% Iron 4.5%

*Based on a 2000 Calorie diet

Orange Sauce Recipe