Orange Sauce

  • Yield 1 3/4 cups

This versatile sauce has many uses, try drizzling it over cakes, puddings and even vegetables.


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



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