in Dessert Recipes

orange sauce

updated

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Ingredients for 1 servings:

  • 5 carnations
  • 3 cardamom pods
  • 1 stalk(s) cinnamon
  • 1 tsp orange zest
  • 500 ml orange juice, freshly squeezed
  • 200 g gelling sugar, 2:1
  • ½ lemon(s), the juice

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

with spices

Grind the spices and fill them into a tea bag. Place all ingredients in a saucepan and let them steep for 1-2 hours. Then boil according to the instructions on the gelling sugar packet. Remove the spice packet and pour the hot sauce into small screw-top bottles. Seal the lids and leave to cool upside down. Store in a cool, dark place. To use the sauce: as a dessert sauce or as a “crushed ice fruit sauce”: pour the sauce into a freezer bag, spread evenly, seal the lid, and freeze for 1-2 hours. Using a pan or similar tool, crush the sauce into crushed ice, then top it with whipped cream or yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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