Savory Orange Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 1/4 C Orange Juice2 Cloves Garlic2 Ounces Fresh Chopped Ginger RootHot Curry PowderChili PowderSalt
Heat small sauce pan to Medium-High. (NO OIL!)
While pan is heating mince Garlic. Add minced garlic to pan to toast. Move around the pan a bit to make sure its all toasting well.
While garlic is toasting, chop ginger. Garlic should now be pretty well toasted. Toss around pan a little if necessary. You are looking for an almost crispy exterior, though not blackened.
Add ginger to pan, mix around a little.
When ginger is starting to look toasty, add orange juice to pan and turn heat to High-Medium-High (just under holy crap hot).
Add salt, curry, and chili powder.
Stir well, go about your kitchen business stirring occasionally. Sauce will look a bit like curdled milk at first, pay no mind to this.
Basically just wait for the sauce to cook down, no cover, you want the steam to dissipate. After about 10 minutes remove from the heat and see if you are starting to see thickening along the bottom of the pan. If so its WHISKING TIME! Put pan back on the stove and whisk whisk whisk - you are trying to make more steam evaporate quickly without making the sauce start to brown.
When you are happy with the consistency, remove from heat and drizzzzzle!
We had this over pan roasted pine apple with chicken, asparagus, and a teeny bit of brie for supper tonight, it was fabtastic!
Its a little tangy, a little sweet, not too orangy, with a spice edge. Next time I am going to add a whole hot pepper to the mix because I think it will take the added heat well.
Number of Servings: 20
Recipe submitted by SparkPeople user FATTIBOBILATTI.
While pan is heating mince Garlic. Add minced garlic to pan to toast. Move around the pan a bit to make sure its all toasting well.
While garlic is toasting, chop ginger. Garlic should now be pretty well toasted. Toss around pan a little if necessary. You are looking for an almost crispy exterior, though not blackened.
Add ginger to pan, mix around a little.
When ginger is starting to look toasty, add orange juice to pan and turn heat to High-Medium-High (just under holy crap hot).
Add salt, curry, and chili powder.
Stir well, go about your kitchen business stirring occasionally. Sauce will look a bit like curdled milk at first, pay no mind to this.
Basically just wait for the sauce to cook down, no cover, you want the steam to dissipate. After about 10 minutes remove from the heat and see if you are starting to see thickening along the bottom of the pan. If so its WHISKING TIME! Put pan back on the stove and whisk whisk whisk - you are trying to make more steam evaporate quickly without making the sauce start to brown.
When you are happy with the consistency, remove from heat and drizzzzzle!
We had this over pan roasted pine apple with chicken, asparagus, and a teeny bit of brie for supper tonight, it was fabtastic!
Its a little tangy, a little sweet, not too orangy, with a spice edge. Next time I am going to add a whole hot pepper to the mix because I think it will take the added heat well.
Number of Servings: 20
Recipe submitted by SparkPeople user FATTIBOBILATTI.
Nutritional Info Amount Per Serving
- Calories: 15.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 120.6 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.3 g
- Protein: 0.3 g
Member Reviews
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JODIBIRD1
Awesome on green beens (microwaved, straight out of the freezer plain kind). Thanks for sharing the creativity! - 12/30/08
Reply from FATTIBOBILATTI (12/31/08)
Awesome, glad you liked it. Found out today that its quite tasty on tortilla chips too. We're going to have this again tonight with scallops, broccoli, and zucchini.