Orange sauce
6 servings
20 minutes
Orange sauce is a sunny addition to desserts that originated in Mediterranean cuisine, where citrus fruits have long been considered a treasure of flavor. Its bright, rich taste combines the sweetness of oranges, a hint of lemon's acidity, and the soft spice of Cointreau liqueur. Thanks to potato starch, it acquires a delicate velvety texture perfect for ice cream and baked desserts. This sauce not only decorates dishes but also enhances their flavor with a subtle fruity sophistication. It is easy to prepare, and its aroma can transport you to cozy cafes along the Mediterranean coast where the atmosphere is one of enjoying life. Chilled, it becomes especially refreshing, and its citrus notes awaken taste buds, turning every dessert into a true gastronomic delight.
1
Juice the oranges and peel the lemon thinly. Combine everything with sugar in a small pot and place it on low heat - stir until the sugar completely dissolves.
- Oranges: 4 pieces
- Lemon: 1 piece
- Sugar: 200 g
2
In a cup, mix starch with 3 tablespoons of water. When there are no lumps in the mixture, add it to the saucepan with the sauce. Cook, stirring constantly, for another 2 minutes. Remove the pot from the heat, add the liqueur, strain into a jug, and let it cool.
- Potato starch: 1 teaspoon
- Cointreau: 2 tablespoons
3
Store in the refrigerator. This sauce is great with baked desserts and ice cream.