Orange Spice Sauce Orange Spice Sauce

Author: Canadian Living

This thick curd sauce is a natural accompaniment to bread pudding or angel food cake.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 2 eggs
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons grated orange rind
  • 1 cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1/4 cup butter
  • 2 tablespoons amber rum (optional)

Method

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.)

Nutritional facts Per 2 tbsp 25 mL : about

  • Sodium 38 mg
  • Protein 1 g
  • Calories 68.0
  • Total fat 4 g
  • Cholesterol 58 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Orange Spice Sauce

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