Savory Orange Sauce

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Savory Orange Sauce calories by ingredient


This is a great, all purpose savory/sweet sauce that is great on chicken, veggies, beef, and tofu. This is a great, all purpose savory/sweet sauce that is great on chicken, veggies, beef, and tofu.
Number of Servings: 20


    2 1/4 C Orange Juice
    2 Cloves Garlic
    2 Ounces Fresh Chopped Ginger Root
    Hot Curry Powder
    Chili Powder


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.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    cooking the garlic as indicated will make it bitter. I would add 1/4 cup chopped onion and saute until translucent and then add garlic and ginger at same time for only a minute w/o browning. - 1/26/09

  • no profile photo

    Yum! - 12/31/08

  • no profile photo

    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.

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    had this sauce on

    it was great, I think it would be great on any number of dishes.
    - 12/30/08