Orange Spice Sauce
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This recipe makes 20 25 mL servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp 25 mL : about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 0 |
| chol | 58 mg |
| sodium | 38 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 5 |
| vit C | 10 |
| folate | 5 |
This thick curd sauce is a natural accompaniment to bread pudding or angel food cake.
Ingredients
Preparation
In heatproof bowl or top of double boiler, whisk eggs, egg yolks, sugar, orange rind and juice, lemon juice, cornstarch, cinnamon, nutmeg and cloves. Cook over simmering water, stirring frequently but not too vigorously, until translucent, smooth and thick enough to coat spoon, about 6 minutes. Remove from heat.
Stir in butter until melted. Stir in rum (if using). Pour into decorative jar or airtight container; place plastic wrap directly on surface, then seal. Refrigerate until cold. (Make-ahead: Refrigerate for up to 3 days.)
Stir in butter until melted. Stir in rum (if using). Pour into decorative jar or airtight container; place plastic wrap directly on surface, then seal. Refrigerate until cold. (Make-ahead: Refrigerate for up to 3 days.)
Source : Canadian Living Magazine: December 2006
- Keywords : Condiments/sauces; Make-Ahead; Boil; Orange juice; Eggs;
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