Citrus, Cherry, and Orange Sauces

I love making sauces. Sauces or glazes, especially with wings, pork, or non-wing parts of chicken are a great thing. These sauces are very sweet, good for pouring over ice-cream, cake, as well as pork or fish.

Basic Citrus Sauce

Difficulty: Easy

Time: 10 minutes

Equipment: sauce pan

Ingredients:

  • 1 cup freshly squeezed lemon, lime, orange or strawberry* juice
  • 1/2 cup sugar
  • 1 teaspoon zest from chosen citrus

Directions

  1. Put all three ingredients into a sauce pan over MEDIUM HIGH heat. Stir continuously until sauce boils. Allow to boil for one minute, continue stirring, do not allow to over boil. After one minute remove from heat and use. Leftovers can be stored in an airtight container for 2 weeks.

* Yes, I know strawberry is not citrus. 🙂

Cherry Sauce

Difficulty: Easy

Time: 10 minutes

Equipment: sauce pan

Ingredients:

  • 1 can cherry pie filling
  • 1/2 cup ginger ale (Vernor’s is best)
  • 1/4 cup sugar
  • 1 tablespoon honey
  • 2 tablespoons cornstarch

Directions

  1. Put all five ingredients into a medium-sized pot over MEDIUM HIGH heat. Stir with a whisk continuously until sauce boils. Allow to boil for two minutes or sauce thickens, continue stirring, do not allow to over boil. Remove from heat and serve with/over ham or pork chops (AWESOME!). Leftovers can be stored in an airtight container for 2 weeks.

Orange-Balsamic Glaze

Difficulty: Easy

Time: 10 minutes

Equipment: sauce pan

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/3 cup orange marmalade
  • 1/2 cup vegetable broth

Directions

  1. Put all three ingredients into a sauce pan over MEDIUM HIGH heat. Stir continuously until sauce has reduced by a third. Glaze will thicken as it reduces and upon setting. When glaze has reduced by a third remove from heat and pour over food-chicken, fish, or pork. Leftovers can be stored in an airtight container for 2 weeks.

 

 

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