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Sweet Orange Sauce

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Sweet Orange Sauce recipe by Barefeet In The Kitchen

This Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother served this sauce over her German Pancakes and Crepes. Every time I make it, I remember fantastic breakfasts in her home. We pour this sauce over pancakes, waffles, crepes, German pancakes and just about any other sweet breakfast food.

I will be posting a special holiday German Pancake recipe tomorrow to pair with this sauce, it is loaded with seasonal flavors and it is one of my favorite breakfasts I’ve made in months.

 

4 from 1 vote
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Sweet Orange Sauce
Servings: 2 cups
Ingredients
  • 1 1/3 cups water
  • 1/3 cup orange juice concentrate*
  • 3/4 cup sugar
  • 2 tablespoons arrowroot or cornstarch
  • 1/4 teaspoon kosher salt
  • Optional: 1 tablespoon butter
Instructions
  1. Whisk together the dry ingredients and set aside. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Whisk them together and then add the dry ingredients. Cook the mixture, stirring frequently, until the sauce is clear and thickened. This should take about 8-10 minutes. Remove from the heat and stir in the butter. Serve warm and Enjoy!
  2. Any remaining sauce will keep well in the refrigerator for up to a week.
  3. * I buy orange juice concentrate only to make this recipe. You can open the can of concentrate, remove what you need and transfer the remaining amount to a mason jar. Then simply place it back in the freezer until you need it again.
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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  2. Elaina Newton says

    December 12, 2012 at 5:19 pm

    Mmm! This would taste lovely on french toast, pancakes or a belgian waffle! I never buy concentrate, but now that you'd shown how to keep the excess in the freezer, I think you've sold me. Might have to try this over the holidays when I'm in town with the family. :)
    Reply

    • Mary says

      March 1, 2013 at 4:51 am

      I have a lemon sauce on my list to try, but I haven't played with it yet. The starch and the sugars would need to be adjusted for certain. If you do try that, let me know how it works out for you!
      Reply

    • Mary says

      November 13, 2013 at 1:42 pm

      I've noticed in some gravies and many cream sauces, cornstarch doesn't reheat nicely. I've never had an issue with it for this sauce though. Maybe the citrus helps it work (?) I really don't know why it works well, but it does!
      Reply

    • Dawn says

      February 8, 2018 at 2:01 pm

      I tried it with fresh squeezed orange juice but the orange isnt very intense. Adding the zest of 1 orange helps to make the flavor profile better.
      Reply

      • Mary says

        February 8, 2018 at 6:18 pm

        You are correct. If you're using fresh orange juice instead of the concentrate in the recipe ingredients, you'll definitely need to add the zest. Enjoy!
        Reply

    • Mary says

      December 26, 2013 at 4:24 pm

      I've never tried that myself, but it should work for the flavor. I don't know how it might affect the way it all thickens though. If you try it, let me know how it turns out!
      Reply

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