Orange Sauce
Ingredients
½ cup thawed frozen orange juice
concentrate
1 tablespoon grated orange zest
2 tablespoons sugar or granulated
Splenda
2 tablespoons Grand Marnier or
Cointreau
2 tablespoons vinegar, preferably
White Balsamic
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon cornstarch dissolved in
1 oz water
Directions
In a small saucepan, combine all
ingredients except butter and cornstarch mix.
Bring to a boil; cook and stir for
3 minutes. Strain orange zest out of
sauce by pouring sauce contents through a fine mesh strainer, catching sauce in
a bowl. Return sauce to saucepan.
Over high heat, add cornstarch
mixture to thicken.
Remove from the heat; whisk in butter.