Orange Sauce Recipe for Pancakes

Orange sauce in bowl on white plate with cutting board, oranges, zester, spoon, whisk and orange zest on dark brown surface.

This gluten free, zesty orange sauce for pancakes contains moderate amounts of sugar and fat and is made using fresh oranges. Ready in under 15 minutes.

Course Breakfast, Brunch

Cuisine gluten free, vegetarian

Prep Time 7

Cook Time 7

Total Time 14

Servings servings

Calories 146kcal

Author Monika Dabrowski

Equipment

Blender
Large non-stick pan
Medium size saucepan and whisk

Ingredients

5½ medium/large oranges seedless
3 tablespoons sugar
2¼ tablespoons butter
2 teaspoons cornstarch/corn flour
2 teaspoons lemon juice
Zest of half an orange
Pinch of fine sea salt

Instructions

Start by peeling 4 of the oranges. Using a sharp knife cut the top and bottom, place the orange on one end and slice the skin off downwards all the way around (ensuring you are also removing the white skin around the fruit). Cut each orange into wedges (removing the white middle bit from the oranges).
Using a large non-stick pan heat up 1 tablespoon of butter, add the orange wedges, scatter 1½ tablespoons of sugar and fry over a fairly high heat for 1-2 minutes turning once or twice (the butter, sugar and juice will start caramelising and bubbling up).
Quickly transfer the oranges along with the sticky juice into a blender, add the orange zest plus juice of the remaining 1½ oranges and puree the mixture until very smooth.
In a saucepan heat up the remaining butter, add the flour and whisk together until smooth. Add the orange mixture and bring to the boil whisking all the time. Lower the heat, add the remaining sugar, lemon juice, pinch of salt, stir and simmer for 2 minutes whisking often.
Remove from the heat and set aside for 5-10 minutes to cool a little and let the sauce thicken. Serve warm.

Notes

When peeling the oranges it is important to also remove the thin white skin around the fruit.
This orange sauce may thicken after a while so just squeeze in a few drops of orange juice to loosen the consistency.
I recommend using a high speed blender to puree the oranges until very smooth (an ordinary stick blender or even food processor won't work as well).
You can make this sauce using blood oranges though you it may require a little more sugar.
Best served warm. Delicious with pancakes, crepes, french toast and waffles.
Keep refrigerated for up to 3 days.

Nutrition