Orange Sauce




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



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.