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Orange sauce

You’d be hard-pressed to find anyone who’s had Chinese takeout who doesn’t know about orange sauce. It’s simply yummy, with tangy sweetness and a friendly appearance. With more and more people catching the foodie bug, Asian recipes are appearing at home. Having orange sauce on hand is a great way to round out your meal.
You might think orange sauce is the same as sweet and sour, but they are more like kissin’ cousins. Sweet and sour has pineapple juice, whereas orange sauce, as the name aptly implies, has orange juice. Some traditional recipes call for tangerine peel.
Orange sauce offers versatility. It pairs with battered items, beef, chicken, and vegetable dishes. Use a little on your English muffin in lieu of jelly. This recipe makes about ¼ cup

Ingredients

  • 1 c freshly squeezed orange juice
  • ¼ c Hawaiian sugar
  • ¼ c white sugar
  • 2 tbsp White Vinegar or Honey Ginger Wine Vinaigrette
  • ¼ cup Tamari or Soy sauce
  • 1 tbsp peeled (finely diced ginger)
  • Zest from previously squeezed orange
  • 1 tsp red pepper flakes (optional)
  • 1 tbsp cornstarch

Instructions 

  • Place all the ingredients but the cornstarch into a saucepan
  • Warm over medium heat for three minutes
  • Using a small container, stir the cornstarch with 2 tbsp water until well incorporated Turn the paste into the orange mixture.
  • Cook for 5 (or more) minutes until you like the thickness
  • Serve hot or cold