This gluten free Easy Low Sugar Orange Sauce is sweet enough to pour over ice cream, pancakes and desserts, but, thanks to its low sugar content and savoury notes, it can also be served with chicken (as dipping sauce for chicken nuggets for example) and duck.
EASY LOW SUGAR ORANGE SAUCE
This week has been filled with celebrations of all kind and I couldn’t really decide what to focus my recipes around – I was really spoiled for choice what with Pancake Day, Valentine’s Day and Chinese New Year tomorrow! As a result, I’ve produced recipes that are flexible enough to enjoy if not on all than at least on 2 of these fine occasions.
My Raspberry Chocolate Sauce, for example, works both as a Pancake Day as well as Valentine’s Day recipe.
This Easy Low Sugar Orange Sauce is equally delicious with pancakes as it is with chicken. So it’s perfect to add to either sweet and savoury dishes.
Whenever a recipe contains sugar I always try to keep it to the minimum and this recipe is no exception. This sauce contains lots of natural sweetness as it uses not just the juice of an orange but also the pulp (which also helps to thicken it naturally). And not just 1 orange but 3! There is no orange juice from the carton and no marmalade yet the sauce has distinct bitter sweet marmalade notes – thanks to a simple little trick!
It only takes 2-3 minutes to produce this marmalade effect and it’s definitely worth doing! Just peel the orange, cut into slices, sprinkle with sugar and fry for 1 minute on each side in a little butter, and you’ll have orange slices with caramelised syrup, which create a quick and easy savoury marmalade effect (see the Instructions below).
As there is lots of fruit pulp in this sauce you will need a good blender to get it silky smooth – I tried using a stick blender but it didn’t work. But my amazing Optimum VAC2 Air Vacuum Blender did not disappoint!
This blender keeps surprising me, creating magic every time I put it to the test – nothing will stand in its way of producing creamy, velvety, perfectly smooth textures, whether that’s soups, smoothies or sauces! You may be interested in reading my Optimum VAC2 Air Vacuum Blender Review and if you need more information from the manufacturer here is the link:
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Other recipes I’ve made using this blender:
This sauce may thicken after a while so just add a few drops of orange juice to get the consistency you want. Keep refrigerated for up to 3 days.
I am bringing my Easy Low Sugar Orange Sauce to #CookBlogShare, hosted this week by Hijacked By Twins. Also sharing with Free From Fridays, Fiesta Friday, co-hosted by Lily @ Little Sweet Baker and Alisa @ Livin’ Well
*This post contains affiliate links. All opinions are my own.
- 3 large oranges seedless
- 2 tablespoons sugar
- 1 tablespoon butter
- ½ teaspoon corn flour or plain/gluten free flour
- 1 teaspoon lemon juice
- Zest of half an orange
Start by peeling 2 oranges. Using a sharp knife cut the ends off, then stand 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 orange). Cut each orange horizontally into 4 round slices. Sprinkle each slice (both sides) with a little sugar (1 tablespoon should be enough for the whole lot).
Using a large non-stick pan (such as a crepe pan) heat up 1 teaspoon of butter (smear it all over the pan), place the orange slices in the pan and fry over a medium heat for 1 minute on each side (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 juice of the remaining orange (some of the pulp can go in too) and blitz the mixture until very smooth (you'll need a good blender for this).
Transfer the mixture into a saucepan and heat up. Soften the remaining butter (1 teaspoon) in the microwave (this will take a few seconds), then add the flour and stir. Add this mixture into the sauce and bring to boil whisking all the time. Lower the heat, add the remaining 1 tablespoon of the sugar, the lemon juice and zest of half an orange. Simmer for 5 minutes stirring with the whisk. Serve with duck, chicken, pancakes, ice cream, dessert, or even on toast instead of marmalade!