Orange Sauce

Cuisine: American

Category: fruit

Servings: 6


3/4 lb. oranges
water, as needed
3/8 lb. sugar
3/4 cup apple juice
1/2 cup apricot puree
1-1/2 oz. orange-flavored liqueur


Select oranges of similar size and with soft, thick, unblemished skins. Pierce oranges several times with wooden skewer; place in boiling water. Boil for 30 minutes. Drain; refresh in cold water. Place in pan with enough cold water to cover. Refrigerate for 20 hours, changing water frequently to help soften skins and remove bitterness. Coarsely chop oranges, removing seeds and membranes; strain through coarse sieve. Weigh orange pulp; record total weight. Weigh enough orange pulp to equal weight of sugar; place with sugar in saucepan. Heat to boiling, stirrring to dissolve sugar. Boil for 5 minutes, skimming carefully. Add remaining orange pulp; add 1 cup apple juice for each 18 oz. of orange pulp. (Refer to total weight recorded.) Heat to simmering, stirring continuously. Simmer until thickened, skimming as needed. Remove from heat; let cool. Strain through fine sieve; measure quantity. Add apricot puree amount equal to one-third of total sauce quantity; stir to combine. Flavor with orange liqueur.

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