Be the first to Mandarin oranges are sweeter and less tangy than standard oranges. If you like it a bit more tangy, be sure to use the optional orange zest. Serve Mandarin Orange Sauce over ice cream, pound cake, angel food cake, pancakes, or waffles.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1 (11-ounce) can mandarin oranges
- 1 (6-ounce) frozen orange juice concentrate
- 2/3 cup granulated white sugar
- 1/3 cup water
- 1/2 teaspoon pure vanilla extract
- 1-1/2 teaspoon grated orange zest (optional)
- 2 Tablespoons light corn syrup
Preparation:
Drain mandarin oranges and save the liquid. Measure 1/3 cup of the drained liquid. (If you do not have enough, add water to make 1/3 cup.) Set aside.
In a heavy saucepan, bring the orange juice concentrate, sugar, 1/3 cup drained orange liquid, vanilla extract, grated orange rind, and corn syrup to a boil. Lower heat and simmer about 5 minutes.
Remove from heat and let cool to lukewarm. Fold in drained mandarin oranges. Refrigerate.
Serve Mandarin Orange Sauce over ice cream, pound cake, angel food cake, pancakes, or waffles.
Yield: about 3 cups
In a heavy saucepan, bring the orange juice concentrate, sugar, 1/3 cup drained orange liquid, vanilla extract, grated orange rind, and corn syrup to a boil. Lower heat and simmer about 5 minutes.
Remove from heat and let cool to lukewarm. Fold in drained mandarin oranges. Refrigerate.
Serve Mandarin Orange Sauce over ice cream, pound cake, angel food cake, pancakes, or waffles.
Yield: about 3 cups
