Orange Sauce

Oxmoor House
3 half pints


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1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons butter or margarine
2 teaspoons grated orange rind
3/4 cup fresh orange juice


Combine sugar, cornstarch, salt, and water in a medium saucepan. Stir until dry ingredients dissolve. Cook over low heat, stirring constantly, 5 minutes or until mixture is clear. Add butter, orange rind and juice; stir well. Continue to cook, stirring constantly, 5 minutes or until sauce thickens.

Spoon sauce into hot sterilized jars. Cover with metal lids, and screw bands tight. Serve warm over steamed puddings or plain cakes. Store in refrigerator.

Created date

February 2010