Orange Sauce

  • Yield: 1 3/4 cups


1/2cup sugar
1 1/2tablespoons cornstarch
1/4teaspoon salt
1cup water
1tablespoon butter or oleo
1/4cup orange juice
1teaspoon orange rind
1/4teaspoon orange extract


  1. Mix sugar, cornstarch, and salt.  Add water.  Stir until dissolved.  Cook over low heat until clear, stirring constantly.  Add butter, juice, rind, and extract.  Serve on Date Nut Pudding, cake or beets.

Recipe reprinted with permission from the South’s Legendary Frances Virginia Tea Room Cookbook (copyright 1981, Mildred Huff Coleman).