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Orange Sauce
Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound oranges
water -- as needed
3/8 pound sugar
3/4 cup apple juice
1/2 cup apricot puree
1 1/2 ounces orange-flavored liqueur
Select oranges of similar size and with soft, thick, unblemished skins.
Pierce oranges several times with wooden skewer; place in boiling water. Boil
for 30 minutes. Drain; refresh in cold water. Place in pan with enough cold
water to cover. Refrigerate for 20 hours, changing water frequently to help
soften skins and remove bitterness. Coarsely chop oranges, removing seeds and
membranes; strain through coarse sieve. Weigh orange pulp; record total
weight. Weigh enough orange pulp to equal weight of sugar; place with sugar
in saucepan. Heat to boiling, stirrring to dissolve sugar. Boil for 5
minutes, skimming carefully. Add remaining orange pulp; add 1 cup apple juice
for each 18 oz. of orange pulp. (Refer to total weight recorded.) Heat to
simmering, stirring continuously. Simmer until thickened, skimming as needed.
Remove from heat; let cool. Strain through fine sieve; measure quantity. Add
apricot puree amount equal to one-third of total sauce quantity; stir to
combine. Flavor with orange liqueur.
Converted by MC_Buster.
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