Easy Orange Dessert Sauce

Gingerbread with orange sauce
Alexandra Grablewski/Photodisc/Getty Images
Ratings (23)
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 1/2-2/3 cup sauce (serves 8-10)
Nutritional Guidelines (per serving)
41 Calories
1g Fat
8g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 1/2-2/3 cup sauce (serves 8-10)
Amount per serving
Calories 41
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 0mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 0%
Protein 0g
Calcium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Used in both savory and sweet dishes, oranges are a popular fruit in Morocco. The juice and zest are added to tagines, baked in cakes and are the main ingredients in this easy orange dessert sauce.

You will need two or three fresh oranges to make this simple sauce. A citrus zester or Microplane is the ideal tool for zesting fruit--you can use a vegetable peeler and then chop the zest, but that creates an added step. 

With its intense flavor, just a small amount of sauce is all you need to add a delicious citrus touch to crepes, cake, ice cream, custards, and other desserts.

Ingredients

  • 1 cup freshly squeezed orange juice (from 2 or 3 oranges)
  • Zest from 1 orange
  • 1/4 cup sugar
  • 1 tablespoon butter

Steps to Make It

  1. Mix the orange juice, zest, and sugar in a small saucepan. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. (At this point, you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker.)

  2. When the sauce is a consistency you like, stir in the butter and simmer for another 2 or 3 minutes. Remove from the heat and leave to cool.

  3. Serve the orange sauce chilled, at room temperature or warm.