From Oonagh Williams of Royal Temptations Catering
This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.
In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.
Gluten-Free Orange Sauce
- ½ stick, 2 oz butter
- ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade.
- ½ c orange juice concentrate
- ½ c chopped toasted nuts
- 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor.
- 2 tsp gluten-free cornstarch mixed with 2 tbsp water.
- Pinch of salt and pepper
- Melt butter, marmalade and concentrate together.
- Add nuts and rum, etc.
- Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge. Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.