Orange sauce for meat. Orange sauce

The invigorating aroma of orange spreads throughout the house, it beckons and calls you to come to the kitchen and ask for at least one slice of this sunny happiness. The orange fruit is amazing: very small, sometimes a little sour, it has won and conquered more than one heart. People's love for this orange fruit is well founded: it contains vitamins, antioxidants, microelements, and also improves tone and mood. What can be made from oranges? “Juice,” you will answer, and you will be right, but today we are not talking about juice, but about its derivative - orange sauce.

Benefits of oranges

Before we talk about sauces, let’s remember once again about the truly magical properties of an apple from China (for this is how the word “orange” is translated):

strengthening the immune system;
improvement of metabolism;
“lifesaver” during the season of colds and viruses;
prevention of constipation;
protection against infections and prevention of the development of cancer cells;
prevention of diseases of the cardiovascular system;
weight loss assistant (red orange);
a low-calorie way to eat due to the fiber it contains.

The orange fruit has become world famous due to the abundance of vitamins it contains, as well as its unique, refreshing taste, which goes well with fish, meat, duck and sweet dishes such as pancakes.

Sauce options

The versatile taste of orange is an excellent base for a wide variety of dishes. Variations in orange sauce will depend on the choice of main course.

The change of seasons also changes the ingredients of the orange sauce. For example, on cold winter days, orange sauce with cinnamon and ginger will be in order. Received spicy taste will complement the Christmas duck and fill the body with pleasant warmth, so necessary on stormy snowy days.

Vitamin deficiency in early spring can completely unsettle you, because the brain so needs useful “doping” for active work. Orange sauce with mustard, herbs and hot pepper Chile. A sauce with the addition of honey will invigorate a dull autumn evening and give warmth summer day and the care of the hot sun.

Recipe for fish

Any housewife can prepare orange sauce for fish. To prepare you need:

oranges – 2 pcs.
onion – 1 pc.
cream 20-33% - 2 tbsp.
melted butter– 2 tbsp.
flour (starch) – 2 tbsp.
horseradish, pepper and salt - to taste

Follow the instructions carefully:

Pour boiling water over the oranges, cut off the top orange layer of peel and cut into small strips.
Strain the squeezed juice of two oranges.
Chop the onion as finely as possible and saute it until translucent in a frying pan with butter.
Add flour to the onion. Add a little at a time to prevent lumps from forming.
Stirring constantly, pour the cream and squeezed juice into the frying pan.
Simmer the mixture over low heat for about 10 minutes. Stir while simmering.
Add the chopped zest to the sauce and simmer for another 5 minutes.
Taste and add pepper and salt if necessary – the orange sauce is ready!

Recipe for meat

There are many options for sauce for meat and meat dishes. We bring to your attention the most successful universal recipe, which even the most picky gourmet will appreciate. It will be necessary:

orange – 1 pc.
egg yolks – 4 pcs.
lemon juice– 1 tbsp.
butter – 100 g
mustard, black pepper, salt - to taste

Preparing the sauce is not difficult, but it will require care and attention:

Scald an orange top part Cut off the zest (orange) and cut into small strips.
Squeeze Orange juice and strain.
Beat the chicken yolks with a mixer, adding lemon juice and salt.
Pour in orange juice and stir.
All that remains is to add finely chopped zest, mustard, butter (pre-melted) and pepper.
Mix everything well. Orange sauce loves experiments: use new ingredients and seasonings: horseradish, herbs, cloves, cinnamon.
Orange sauce is ready!

Recipe for poultry

How to make orange sauce that would be ideal for poultry? We offer you a simple recipe for duck sauce that will delicately highlight the taste of the meat, help it reveal a new side and give the dish a unique aroma and tenderness. For cooking you need:

oranges – 2 small or 1 large
olive oil – 2 tbsp.
butter – 0.5 tbsp.
onion – ½ pc.
dry white wine – 50 ml
chicken broth – 50 ml
honey – 1 tbsp.
wheat flour – 0.5 tbsp.
vinegar – 15 ml
salt, pepper - to taste

We start preparing as follows:

Pour olive oil and butter into a preheated frying pan, sauté finely chopped onion. Fry until translucent.
Squeeze the juice from two oranges.
Pour wine into the fried onions and saute until the wine has completely evaporated.
Add freshly squeezed orange juice, vinegar, honey and pepper and salt to taste to the resulting mass. Stew aromatic mixture about 5 minutes.
Half a glass warm water you should dilute the flour and add flour dressing to the sauce.
Boil for a minute and turn off. The aromatic and very piquant orange sauce is ready.

Recipe for sweet dishes

A tall stack of freshly baked pancakes invites friends and family to the table. How to do delicious dessert even more tempting and unique? Is it really possible to serve orange sauce with pancakes too? It is possible and even necessary, because a traditional dish Russian cuisine, complemented by bright orange mood, will truly become a table decoration. The orange sauce will be a great addition not only for pancakes, but also for pancakes, cheesecakes, biscuits and waffles. To prepare, you must have the following products in front of you:

orange – 2 pcs.
honey - 3 tbsp. (can be replaced with sugar)
butter – 20 g
orange liqueur – 250 ml
cinnamon, cloves - to taste

Let's start raising your mood by preparing sunny orange sauce:

Scald the oranges and cut off the orange zest from the fruit and chop finely.
Next, you need to squeeze the juice from two oranges.
Add honey to melted butter. Place the mixture on low heat.
Add liqueur, finely chopped zest and orange juice, stirring.
Cook the sauce for about 5 minutes, stirring constantly to prevent lumps from forming.
Two minutes before removing from heat, add seasonings - cloves and cinnamon.
It is recommended to serve orange sauce cooled.

Features of preparing orange sauce

To orange zest has lost its bitterness and must be scalded with boiling water. This simple procedure guarantees a complete absence of bitterness when cooking.

Chefs recommend using arrowroot as a thickener. Starch obtained from tubers of plants of the genus Maranta, as well as from tubers of turmeric and other tropical plants, is characterized by an absolute lack of taste, which is ideal for making sauces. Unlike potato or corn starch Arrowroot does not leave an unpleasant aftertaste on the tongue and maintains the transparency and purity of the sauce, which will add brightness and juiciness to the orange blossom.

When sautéing, do not overcook the zest, otherwise it will become soft and lose its expressiveness.

When adding starch of any kind, be sure to mix everything thoroughly so that the lumps are completely dissolved. Clots of starch will leave unpleasant memories in the memory even with the excellent taste of the sauce.

The sauce is served exclusively in fresh, otherwise there is a possibility of a film forming that will spoil the appearance.

When using meat broths, be sure to skim off the fat while cooking. Excess fat risks “floating” to the surface of the already prepared sauce, thereby spoiling its beauty and attractiveness.

Oranges are beautiful

Special attention should be paid to serving the sauce. If the sauce is very liquid, then serving it in a gravy boat is optimal. Thick sauce can be served different ways. The most original is the design of the drawing. Of course, no one expects artistic paintings from you - it is enough to depict something very simple: a mesh of thin threads, dots and other simple patterns. This method of serving with desserts will look very nice.

An original idea would be to serve the roast with orange slices pre-fried with sugar. Appetizing orange slices They will not only add aesthetics to your dish, but also make it tastier.

Submission is the main task. It is the key to an excellent appetite, and it is also a visual invitation to the world of unique taste.

The French believed that sauce was the main component of any dish. And they are right. Try simply boiling any meat, and then serving it on the table, pouring, for example, one part and the other - You will get two completely different dishes with different tastes.

In order to diversify the taste of your usual dishes or snacks, you can prepare orange sauce. It can be sweet or sour, spicy or mild: the choice of taste depends on the dish with which this original gravy will be served.

To prepare orange sauce for one serving of donuts (pancakes, pancakes), you need to take

2 large oranges;
20 g butter;
sugar to taste.

First remove the zest from the oranges and grate them on a very fine grater. Then they are cleaned of films. The juice is squeezed out of one and mixed with zest. Slices of the other are cut into small pieces.

Melt butter and sugar in a frying pan. When the caramel browns and begins to thicken, pour the zest into it and simmer for several minutes. Then put orange pieces there, stirring, wait until the mass becomes thick. The sauce is ready. This is an excellent sweet and sour addition to any baked goods.

Pork has long been loved by our compatriots. But few people know that orange sauce is suitable for such a dish. The recipe is simple: first in equal quantities mix sweet soy sauce With warm water. Then melted honey, pepper juice, and curry are added to them. The prepared mixture is poured into a frying pan with melted butter, stirred until the mass becomes thick. If the sauce turns out to be very liquid, you can add a little flour or starch to it. This orange sauce is good because all the ingredients are selected by the cook himself, focusing on his own taste: there is no strict ratio of products.

For those who don't like hot gravy, you can offer another recipe. The orange sauce will be very tender. Required:

orange;
a large spoon of cream;
butter;
flour;
cinnamon.

As in previous recipes, orange juice is mixed with zest and stewed in a frying pan with honey and butter. At the end, cinnamon is added - it will remove the cloying effect and emphasize the aroma of the product. Flour is needed to thicken the gravy.

Orange sauce for fish is a very tasty addition. It can be prepared according to hundreds of recipes specifically for fish. Or you can make a piquant orange sauce that will be universal: it will perfectly complement the taste of poultry, fish, and any meat.

Have to take:

juice of two oranges + their zest;
2 tablespoons of strong horseradish;
2 tablespoons of cognac (or white wine);
a small spoon of mustard (preferably sweet, French);
juice of one lemon

Mix all the ingredients except mustard and simmer for a few minutes over low heat. When the gravy thickens, cool it, salt, pepper, mix with French mustard. The sauce is ready.

There is another rather rare version of orange sauce for fish. This is how it is prepared. First, the leeks are sautéed at high speed. When it is ready, you need to take it out. Sauté one peeled tomato in the remaining oil until tender. Take it out and lightly sauté the flour in the same pan. Then add fish broth to it, boil for about 5 minutes, no more. At the very end, add sauteed onion, tomato, orange juice with fine zest, and spices to taste. The original is usually served with fish of especially rare varieties.

Orange sauce with blue cheese is a favorite among pasta lovers. To prepare it take:

orange juice and zest;
approximately 100g sour cream;
the same amount of blue cheese;
chopped onion;
a spoonful of sweet and a spoonful of regular mustard.

It is clear that the ratio of ingredients completely depends on the preferences of the cook.

Fry the onion in butter until golden, add sour cream and cheese, stirring until the cheese dissolves. Pour in orange juice with zest and mustard. Bon appetit!

Today I will tell you how to make orange sauce, but there is not one recipe, but several: for meat, fish, chicken, pancakes and sweet sauce from oranges to baked goods. By the way, for fans of Chinese sweet and sour sauces These recipes are a godsend! Question: what sauces do you know besides mayonnaise, which is known to everyone, even babies? In fact, sauce is a much broader concept. The main function is to season the dish, enrich and diversify. And how you do it depends on your taste preferences and imagination.

Sauces can be sweet and salty, fatty and lean, spicy and sour. Orange sauce is served with various dishes: meat, sweet, fish - depending on the additional ingredients: salt and herbs.

How to make orange sauce

The sauce is based on an orange, which uses not only the juice, but also the zest and pulp. And to make it tasty, first, friends, read some rules for its preparation.

To make the sauce thicker, add starch or flour.
For spiciness, horseradish, mustard, and black pepper are suitable, and various aromatic herbs will add spice.
Add cream or butter, the sauce will be more nutritious.
You only need to prepare orange sauce from fresh fruits, juice is not suitable for these purposes.
To get rid of bitterness, pour boiling water over the fruits.
The fruits need to be boiled together with the zest, which is why they are, in fact, doused with boiling water, because the main bitterness is concentrated there.
The sauce should not be cooked for too long, otherwise it will lose flavor.
Spices should be added no earlier than 3 minutes before cooking, otherwise the aroma will deteriorate due to prolonged heat treatment.

Orange sauce for fish dishes

By the way, I already introduced you to one recipe when I told you how to cook. This sauce is best suited to stewed and oven-baked fish - orange creates an amazing, unusual composition. But it can also be fried.

Recipe No. 1.

You will need:

Orange – 2 pcs.
Dry white wine – 3 tablespoons.
Horseradish – 1 tablespoon.
Salt, sugar - take to taste, usually a pinch is enough.

How to cook:

Squeeze the juice from the fruit and grate the zest of one orange on a fine grater.
Mix juice, zest, pre-grated horseradish, dry white wine in a bowl and add salt and sugar. Instead of horseradish, you can use mustard, prepared or powder. But Dijon mustard is better.
Stir well and serve immediately with fish. Heat treatment no sauce required.

Recipe No. 2.

A more versatile option that goes well with boiled fish, and fried. It's quick to prepare, but the results are amazing! Guests will be amazed if you serve fish seasoned with this sauce on your holiday table.

Take:

Oranges – 2 pcs.
Onion – 1 small onion.
Cream - 2 large spoons.
Butter – 2 large spoons.
Flour – 2 tablespoons.
Orange liqueur - half a teaspoon.
Salt, red and white pepper - to taste.

How to cook:

Remove the zest from the oranges and grate it coarse grater and set aside in a separate bowl for now.
Squeeze the juice from the fruit and strain. Onion finely chop.
Melt the butter in a frying pan and quickly fry the onion until golden crust, carefully add the flour and, stirring constantly, lightly fry it.
Pour in the cream, liqueur and orange juice and simmer the sauce over low heat for 15 minutes. Don't forget to stir it constantly.
5 minutes before readiness, add salt, white and red pepper, as well as zest. Stir well.

Salmon with sauce - recipe

For lovers unusual preparation fish I want to offer a recipe for cooking salmon with orange sauce - half an hour of time, a minimum of effort and you will get extraordinary tasty dish. The fish will turn out juicy and tender.

Salmon or pink salmon, trout, salmon - 2 steaks.
Orange – 2 pcs.
Lemon – 1 pc.
Mustard – 1 large spoon.
Black pepper and salt - use to taste.

How to cook:

Squeeze the juice from 1 orange and half a lemon, add mustard and mix well.
Rub the fish with salt and pepper, pour in the prepared marinade and let it stand for 10-15 minutes to soak.
Line a baking sheet with baking foil, cut the remaining orange and half a lemon into thin slices and place on the baking sheet.
Place the fish on a bed of citrus fruits, pour over the marinade and bake in the oven for 20 minutes at 180 degrees.

Orange sauce for meat

Recipe No. 1.

The recipe is universal - suitable for any meat: pork, beef, turkey and chicken. The sauce turns out thick and rich. Guests will remember this dish for a long time.

You will need:

Orange – 1 pc.
Yolk chicken egg- 4 things.
Lemon juice – 1 tbsp. spoon.
Butter – 100 gr.
Salt, mustard, black ground pepper– take to taste.

How to cook:

Squeeze the juice from the orange and finely chop the zest.
Beat the egg yolks with a mixer, add salt and gradually add lemon juice, continue beating until you get a homogeneous mass.
Carefully pour in the orange juice in a thin stream and mix well. Then add the zest, mustard, pepper and pour in the pre-melted butter.
Beat the mixture well again with a mixer and serve it with the meat dish.

This is the basis for orange sauce for meat. But before the fourth point, it’s time to turn on your imagination. By adding various additives to the sauce, you can make several different sauces. It can be cloves, horseradish, dried finely chopped herbs to taste. It all depends on your preferences.

Recipe No. 2.

An excellent sauce for baked meat, barbecue, charcoal and grilled meats. Once you get ready, you can safely use it.

You will need:

Orange juice, freshly squeezed – 1 liter.
Sugar – 100 gr.
Grape or apple vinegar (if not, then take any white one) – 50 g.
Rosemary – sprig, or dried 1 teaspoon.

How to cook:

The amount of ingredients is designed for approximately 4 servings; if you think that there is too much juice, then I will say - no, there is no need to reduce it.

Squeeze the juice from the fruit, pour it into a saucepan and add sugar and vinegar.

Place on the stove, bring to a boil, and then simmer over low heat for about 40 minutes. Stir the mixture periodically. At the end of cooking, add rosemary 10 minutes before the end.
The finished sauce should be thick, but while you cook it, it will not be truly thick; for this, it must stand to cool. The sauce will be beautifully colored and very flavorful.
Serve any meat cooked on charcoal or grilled with orange sauce and you will be absolutely delighted!

Orange sauce for chicken - recipe

You will need:

Orange – 2 pcs.
Sugar – 2 teaspoons.
Salt, honey, vinegar, lemon juice, mustard and black pepper - to taste.
Water.

How to cook:

Pour boiling water over the fruit and cut in half. Squeeze out the juice and set it aside for now.
Finely chop the zest and peel, put it in a saucepan and fill it with water, pour in enough water to completely cover the zest. Cook for 15 minutes over low heat and then strain.
Pour the juice into the pan, add salt, sugar and cook for 10-15 minutes until it thickens slightly.
At the very end of cooking, add mustard, vinegar - regular table or balsamic, lemon juice, ground black pepper and honey - take all ingredients to taste.

How to cook chicken with orange sauce: Cut it into pieces, pour half of the prepared sauce and marinate for an hour. Then bake it in the oven or fry in a pan. When serving, pour over the remaining sauce.

Sweet sauce

You can't go wrong if you serve it with pancakes, pancakes, waffles, biscuits, cookies homemade. The speed of cooking will pleasantly surprise you, and you will be delighted with the taste.

Take:

Oranges – 2 pcs.
Honey – 2–3 tbsp. spoons.
Orange liqueur – 250 ml.
Butter – 20 gr.

How to cook:

Squeeze the juice from both oranges and finely chop the zest of one of them.
Melt the butter a little in a water bath until it becomes soft.
In a small saucepan, mix the heated oil with honey and put on fire. Heat the honey and butter over very low heat until completely melted, stirring occasionally.
Pour in the liqueur, freshly squeezed orange juice, and add the zest. Stirring constantly, continue cooking for 4-5 minutes.
When the sauce is ready, cool it and serve it with dessert.

The variety of orange sauces is amazing, isn't it? If you know, friends, any other interesting ones, don’t be greedy, share them in the comments.

Meat dishes orange and fresh sauce from oranges will add incredible piquancy. We present to your attention a universal recipe for seasoning from this exotic and already familiar fruit.

How to prepare the famous orange sauce for poultry, rabbit, pork, veal or fish?

To prepare it take:

The zest of the fruit should be crushed, the juice squeezed out,
whites - beat the ingredients with a mixer into a stiff foam, adding lemon juice and salt one spoon at a time,
then mix all these ingredients.
Then add mustard and butter - beat everything until smooth.

The recipe is universal and will suit any meat, giving it a unique taste.

Second option- simpler, but you can combine it with both meat and fish.

To prepare it take:

According to this recipe

fresh juice is poured into the pan,
add vinegar and honey and simmer the mixture over low heat for 30–40 minutes, stirring occasionally.
After that, add honey-orange sauce for 5 minutes. Before the end of cooking, add rosemary.
Then remove from heat and let it brew and thicken.

Orange sauce for poultry

Orange sauce for poultry – perfect option. Orange sauce for chicken is suitable, turkey or duck. Juicy and aromatic, it will give the meat a unique taste and aroma.

The preparation process is simple:

for the recipe take 2 medium-sized oranges, 2 tsp. honey and vinegar, lemon juice, spices - at your own discretion.
Fruit citrus fruit simply pour boiling water over it, squeeze out the juice, and boil the zest over the fire for 10–15 minutes.
All ingredients are mixed, salt and sugar are added, and then simmered over low heat for about 10 minutes until thickened.

For poultry meat - sauce prepared on the basis of juice with orange - great option.

Preparing seasoning for fish

Orange sauce for fish is an excellent option for those who love it, but cannot stand the characteristic aroma. The sauce itself will create an excellent composition with fish, especially if the latter is baked in the oven or stewed.

How to make orange sauce for fish?

You need to take 2 oranges and 1 medium-sized onion, 2 tbsp. l. heavy cream and butter, starch for thickness, 1 tsp. orange liqueur, horseradish and pepper, salt to your taste.

You can try orange sauce, the recipe for which calls for the preparation of such products - 2 oranges and 2 tbsp. l. white wine, dry, spices - of your choice. First of all, you need to squeeze out the juice and grate the zest or beat with a blender. Then mix thoroughly, gradually adding pepper, wine, honey and salt. Mix everything thoroughly, and the aromatic dressing is ready - it can be served immediately with the fish dish.

Orange sauce for dessert

Sweet dessert sauce with orange goes well with pancakes and pancakes, waffles or biscuits.

To prepare you need:

First of all, the juice from the fruit is squeezed out and the zest is grated.
Then on steam bath melt the butter, mixing it all with honey.
All components are placed on the stove in an enamel container, boiled over low heat, liquor and spices are gradually introduced - boiled for 5 minutes and served with the prepared dish.

Those who read that meat can only be eaten with ketchup or mustard, and fish with mayonnaise, are very much mistaken. And they lose a lot, since in modern cooking there are many recipes for various sauces that can not only make meat or a fish dish juicier, but also give it completely new flavor notes. Orange sauce is exactly what you need if you want to prepare an unusual main dish for... festive table, slightly changing and decorating the traditional recipe.

Those who read that meat can only be eaten with ketchup or mustard, and fish with mayonnaise, are very much mistaken. And they lose a lot, since in modern cooking there are many recipes for various sauces that can not only make a meat or fish dish juicier, but also give it completely new flavor notes. Orange sauce is exactly what you need if you want to prepare an unusual main dish for the holiday table, slightly changing and decorating the traditional recipe.

Orange is probably the most popular citrus fruit. The taste of orange is sweet and sour, refreshing, which is why it is primarily associated with various desserts and pastries. But it is also very good with main dishes of fish or meat, if supplemented with correctly selected ingredients.

This sauce can be anything - liquid, like a marinade, or thick, like jam, have a honey-caramel, delicate flavor, or hot, spicy. It can be very low in calories and aid in the digestion of fatty meats such as pork. Or it can be nutritious and satisfying if flavored with a generous portion of cream and butter and served with poultry breast or seafood.

In winter, the orange sauce is well seasoned with cinnamon, anise, ginger and rosemary - it will fit perfectly into the New Year's feast and at the same time serve as a preventative against colds. And in the spring, when the body requires vitamins and sun, orange sauce with chili pepper, mustard and fresh herbs will charge you with energy - green onions and parsley. In the autumn, a sauce made from orange and honey will relieve depression. It is recommended to try each recipe, they are worth it.

Recipe for orange sauce for fish

At first glance, it may seem that oranges and fish are incompatible products. This simple recipe proves the exact opposite.

Ingredients:

Oranges - two medium ones;
Grated white horseradish - a tablespoon;
Dry white wine – 100 ml;
Salt, sugar and black pepper to taste.

Cooking steps:

Rinse oranges hot water. Grate the zest of one of them. Then cut the oranges and squeeze the juice out of them.
Mix juice, zest, sugar or honey, wine and horseradish in a bowl.
Season to taste.

Now - attention. The sauce can be served to the table already in this form - it will have a very fresh, spicy aroma and will perfectly highlight the taste sea fish or shrimp. You can heat it and thicken it with starch - then it will become thick and creamy. Or you can - and this will be tastiest - marinate the fish prepared for baking in it for half an hour, then transfer it to a baking sheet along with the sauce and put it in the oven.

Here's how to make orange sauce for baked meat.

Orange sauce for meat dishes

The orange sauce prepared according to this recipe is very refined and delicate; it goes well with any meat, but is especially good with baked pork, duck or turkey.

You will need the following products:

Oranges - two pieces;
Shallots - two pieces;
Cognac – 50 ml;
Heavy cream - two tablespoons;
Butter - a tablespoon;
Olive oil – a tablespoon;
Flour or starch - a tablespoon;
Salt and pepper to taste.

Making the sauce and prepping the ingredients will take about 20 minutes, but the time and effort is worth it.

Rinse the oranges with hot water, grate the zest of one or carefully cut off the white peel and grind in a blender.
Peel the shallots and chop very finely.
Melt butter in a saucepan, add olive oil. Add the chopped onion and cook for a few minutes, stirring until the onion becomes translucent.
Add flour and stir well. Then add cream and juice, stir again so that no lumps form.
Pour in cognac, bring the sauce to a boil and reduce heat.
Add zest and seasonings, cook for another 7-10 minutes, remembering to stir. If the sauce is very thick, you can thin it meat broth, water or add a little more cream.

This recipe is basic. You can make orange sauce with it and change its taste using various additives– chili pepper, basil, thyme, oregano, cloves, cinnamon, turmeric, mint, ginger or nutmeg. In this case, the recipe allows any experiments.

Orange sauce should not be boiled for a long time, otherwise it will lose its refreshing aromas and taste.

If you are preparing a honey-fruit sauce with the addition of cloves, cinnamon or nutmeg, the spices should be added at the very end of cooking - literally two to three minutes before the sauce is removed from the heat. If you add spices too early, they will lose their aroma and begin to taste bitter, drowning out the sweet honey-fruit taste and ruining the recipe. And if it’s later, they won’t have time to “open up” and instead of sauce you’ll end up with a not-so-successful version of orange jam.

Honey-orange flavored sauce should not be prepared in aluminum containers. Orange contains natural acids that react with aluminum. Such an interaction will hopelessly spoil the taste of the dish and may even cause harm. Therefore, if you are going to prepare a honey-fruit sauce and have chosen a recipe that requires heat treatment, prepare an enamel saucepan in advance.

The recipe can be supplemented with other fruits or vegetables - for example, apples, pears, pineapples, mangoes, sweet peppers, garlic.

There is a super quick recipe delicious orange sauce for meat. If you cooked chicken or boiled pork in the oven, put the frying pan with the remaining meat juice and fat on the fire, pour in the juice of one orange and half a glass of water, let the mixture boil.

While the orange sauce is boiling, stir in cold water a little starch or flour, pour into the orange sauce and let it boil again. Taste, add spices if required, and serve with your roast. Bon appetit!