For an even more intense orange flavor, consider using blood oranges when in season. If you prefer a less sweet sauce, reduce the amount of sugar by a tablespoon or two. To avoid lumps, ensure the cornstarch is fully dissolved in cold water before adding it to the simmering sauce. Whisking vigorously is key! For a non-alcoholic version, substitute the triple sec with an equal amount of orange juice or orange extract.
Warm Orange Sauce
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING6 People
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VIEWS22
Elevate your desserts with this luscious, warm orange sauce. Bursting with bright citrus notes and a hint of sophisticated liqueur, it's the perfect complement to bread pudding, crepes, or a simple slice of pound cake. A true symphony of sweet and tangy flavors!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol15 mg
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Fiber0 g
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Protein0 g
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Saturated Fat4 g
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Sodium43 mg
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Sugar18 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine the fresh orange juice, sugar, butter, and salt. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is dissolved. (Approximately 5 minutes)
02
StepIn a small bowl, whisk together the ice water and cornstarch until completely smooth, ensuring no lumps remain.
03
StepSlowly pour the cornstarch slurry into the simmering orange juice mixture, whisking constantly to prevent lumps from forming. Continue whisking until the sauce thickens and becomes translucent, losing its cloudy appearance. (Approximately 3-5 minutes)
04
StepRemove the saucepan from the heat. Stir in the finely grated orange zest and triple sec. The residual heat will release the fragrant oils from the zest, enhancing the orange flavor. (Approximately 1 minute)
05
StepServe the warm orange sauce immediately over your favorite desserts. Garnish with a sprig of mint or a dusting of powdered sugar for an elegant presentation.
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RECIPE REVIEWS
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Please Rate
Braeden Ryan
Jul 1, 2025So easy to make and the orange flavor is so bright and fresh.
Lilly Hansen
Jun 27, 2025Next time I'll try using blood oranges as suggested. Thanks for the tip!
Mae Kihn
May 29, 2025My sauce was a little lumpy, so I will make sure to whisk constantly next time.
Alex Abbott
May 24, 2025I added a splash of Grand Marnier instead of triple sec - delicious!
Jalon Stokes
May 15, 2025This sauce is amazing! I made it for my bread pudding and it was a huge hit.
Leilani Larkin
Apr 1, 2025This recipe is a keeper!