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Classic Orange Reduction Sauce

This wonderfully delicious sauce has great character with a hint of orange once it is ready to serve.  The added orange slices may be omitted for a less orange-flavored sauce.  It is wonderful with pork or duck or spooned over fluffy white rice.

cup   sugar
2 tablespoons   water
2 tablespoons   white wine vinegar
1 cups   fresh orange juice
2 tablespoons   shallots, finely minced
1 cups   chicken broth
2 cups   Mandarin oranges
cup   unsalted butter
2 tablespoons   orange zest

Combine sugar and water and boil over medium-high heat stirring frequently until the mixture turns into a dark syrup, about 10 minutes.  Remove from heat and add the vinegar.  When the bubbling subsides add the orange juice and shallots.  Boil fairly vigorously until reduced to about cup, about 15 minutes.  Add the broth and continue to boil until all is reduced to about cup - this should take approximately 30 minutes.

At this point the sauce can be refrigerated and held for a day.  When ready to use, reheat, adding the butter, zest and Mandarin oranges.



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