MHS: This recipe was part of the Culinary Arts course (Spring 2012)
¾ C cold water
¾ C orange juice
1/3 C sugar
1 Tbls cornstarch
2 tsp orange zest
1 egg yolk*, if desired
Stir the cornstarch smooth with a little cold water.
In a saucepan, heat remaining water and orange juice to boiling; stir in cornstarch mixture.
Boil gently two minutes.*
Add the sugar and salt and orange zest, stirring until sugar is fully dissolved.
Serve warm or chilled.
This simple orange sauce can be used as a glaze on meats or vegetables, or drizzled over salads or desserts. Spice it up with cinnamon or cloves, ginger, coriander, thyme, etc. (depends on what you’re using it for, and whether you want a more savory, or sweet flavor)