Orange Sauce


This is a sharp sweet sauce to compliment foods like roast duck.

This is an Englishrecipe.

Given the intense orange flavour this dish has mediterranean roots, probably Greece or Italy.

This recipe contains the following types of ingredient: plants and fungi.


medium to large FAIRTRADE oranges
a little
FAIRTRADE orange juice
50 ml
Zaytoun FAIRTRADE olive oil
50 ml
FAIRTRADE red wine
15 g
FAIRTRADE raw cane sugar
double pinch
10 ml



Using a very sharp knife, peel the oranges to make very thin shreds of orange skin.

Juice the oranges and discard the pith.

Chop the peel (I use a double handled herb knife) very fine.

Make the volume of fresh orange juice up to 400 ml with the FAIRTRADE juice.


Put the oil and the wine into a small pan and heat through to a simmer.

Add the salt.

Add the 400 ml of orange juice progressively keeping the mixture fairly hot.

Add the sugar and stir, and then simmer for about 10 minutes to reduce the volume.

Add the chopped up orange peel and mix thoroughly.

Mix the cornflour with a little cold water, stir into the cornflour about half of the orange mix, and then stir this mix back into the original orange juice.

Re-heat stirring continuously, and once bubbling, remove from the heat.

To serve

Serve hot or cold as appropriate to the main dish.