Orange Sauce for Meats and More Recipe

From Dorothy McNett's Recipe Book.

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Orange Sauce for Meats and More

From Dorothy McNett's recipes at This is a classic thickened pan sauce. Serve with cooked rice, quinoa, meats, mashed potatoes, etc. etc. etc.

3-4 smoked sausages, or other meats, fish, etc. as desired or not
1/2 cup vegetable, seafood or beef based stock
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons vinegar
3 tablespoons raw sugar
zest strips from 1-2 oranges
1/2 cup orange juice
zest and 1 teaspoon lemon juice
2 tablespoons orange flavored brandy or curacao, optional
pinch sea salt
1/4 teaspoon ground pepper

Brown and cook the sausages or other meats or fish in a skillet. When browned nicely, transfer them to a plate and set aside. In the pan, add the stock and with a spatula scrape up the browned bits. Stir in the vinegar and sugar. In a small bowl, combine cornstarch and water. Whisk into the hot mixture and cook gently while stirring with a silicone spatula or a roux whisk until thickened and all starch flavor is gone, about 2-3 minutes. Add remaining ingredients. Serve under and around the sliced sausages, or with slices of other cooked meats, fish, cooked duck or goose, etc.

Recipe created 1998-05-12.

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