Orange sauce

 
                                Orange Sauce
 
 Recipe By     : Catering Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         oranges
                         water -- as needed
      3/8  pound         sugar
      3/4  cup           apple juice
      1/2  cup           apricot puree
    1 1/2  ounces        orange-flavored liqueur
 
 Select oranges of similar size and with soft, thick, unblemished skins.
 Pierce oranges several times with wooden skewer; place in boiling water.  Boil
 for 30 minutes.  Drain; refresh in cold water.  Place in pan with enough cold
 water to cover.  Refrigerate for 20 hours, changing water frequently to help
 soften skins and remove bitterness.  Coarsely chop oranges, removing seeds and
 membranes; strain through coarse sieve.  Weigh orange pulp; record total
 weight.  Weigh enough orange pulp to equal weight of sugar; place with sugar
 in saucepan.  Heat to boiling, stirrring to dissolve sugar.  Boil for 5
 minutes, skimming carefully.  Add remaining orange pulp; add 1 cup apple juice
 for each 18 oz.  of orange pulp.  (Refer to total weight recorded.) Heat to
 simmering, stirring continuously.  Simmer until thickened, skimming as needed.
 Remove from heat; let cool.  Strain through fine sieve; measure quantity.  Add
 apricot puree amount equal to one-third of total sauce quantity; stir to
 combine.  Flavor with orange liqueur.
 
 Converted by MC_Buster.
 
 
 
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