Wednesday, December 12, 2012

Sweet Orange Sauce

Sweet Orange Sauce recipe by Barefeet In The Kitchen
This Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother served this sauce over her German Pancakes and Crepes. Every time I make it, I remember fantastic breakfasts in her home. We pour this sauce over pancakes, waffles, crepes, German pancakes and just about any other sweet breakfast food.

I will be posting a special holiday German Pancake recipe tomorrow to pair with this sauce, it is loaded with seasonal flavors and it is one of my favorite breakfasts I've made in months.

Sweet Orange Sauce
Yield: 2 cups
(printable recipe)

1 1/3 cups water
1/3 cup orange juice concentrate*
3/4 cup sugar
2 tablespoons arrowroot or cornstarch
1/4 teaspoon kosher salt
Optional: 1 tablespoon butter

Whisk together the dry ingredients and set aside. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Whisk them together and then add the dry ingredients. Cook the mixture, stirring frequently, until the sauce is clear and thickened. This should take about 8-10 minutes. Remove from the heat and stir in the butter. Serve warm and Enjoy!

Any remaining sauce will keep well in the refrigerator for up to a week.

* I buy orange juice concentrate only to make this recipe. You can open the can of concentrate, remove what you need and transfer the remaining amount to a mason jar. Then simply place it back in the freezer until you need it again.

ONE YEAR AGO TODAY: Roasted Sweet Potatoes and Pineapple

9 comments:

  1. Oh my word, I bet that sauce is amazing!! Perfect for those pancakes... and so many other yummy things!!

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  2. Mmm! This would taste lovely on french toast, pancakes or a belgian waffle! I never buy concentrate, but now that you'd shown how to keep the excess in the freezer, I think you've sold me. Might have to try this over the holidays when I'm in town with the family. :)

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  3. What a delicious sounding sauce!

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  4. Yuuuuuuum! Have you ever tried making it with fresh juice or other citrus? Gorgeous photo, btw!

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    Replies
    1. I have a lemon sauce on my list to try, but I haven't played with it yet. The starch and the sugars would need to be adjusted for certain. If you do try that, let me know how it works out for you!

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    2. Corn starch doesn't do well when reheated. How do you get around that when using the remaining sauce during the week?

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    3. I've noticed in some gravies and many cream sauces, cornstarch doesn't reheat nicely. I've never had an issue with it for this sauce though. Maybe the citrus helps it work (?) I really don't know why it works well, but it does!

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  5. Can you use stevia or truvia in place of the sugar?

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    Replies
    1. I've never tried that myself, but it should work for the flavor. I don't know how it might affect the way it all thickens though. If you try it, let me know how it turns out!

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