Tasty with prawns or as a cooking glaze for delicious baby vegetables, my Spiced Orange Sauce certainly has kick!
Now is the time to enjoy all those lost spices in the bottom kitchen drawer. This recipe calls upon most of them! Paprika, cayenne pepper, all spice, cinnamon, ginger, ground cloves and dry mustard.
With ample oranges, you’ll need the juice of four (approx 3/4 of a cup) for this dish.
Once you’ve juiced the oranges be sure to keep hold of those orange peels. You may not need them now but there’s a recipe coming soon that does!
Oh, and a great hint I learned the other day — when you chop or crush garlic, make sure you ‘rest’ it for 10-15 minutes on the bench before you cook with it as, reportedly, it releases goodness that may enhance its cancer-fighting properties. On the contrary, cooking garlic immediately after chopping inactivates a crucial enzyme in the chemical chain, making it still tasty but have little or no cancer-fighting benefits.
Spiced Orange Sauce
Ingredients
- 50g butter
- 3 cloves of garlic, finely chopped
- Juice of 4 oranges (approx 3/4 cup)
- 1/2 tsp cayenne pepper
- pinch of ground paprika
- pinch of salt
- pinch of dry mustard
- pinch of ground cinnamon
- pinch of allspice
- pinch of ground cloves
- pinch of ground ginger
Method
- Add butter to a saucepan and melt over a medium heat. Throw in the garlic and saute for a few minutes minutes, moving the garlic around the pan with a wooden spoon so it doesn’t burn.
- Add orange juice and all spices, stir well and allow to simmer and infuse, stirring occasionally.
- When the sauce thickens and reduces by around half its original consistency, draw a spoon through the centre (it will be ready when it leaves a gap/trail of a second before it closes over).
Enjoy over cooked prawns or stir through sauteed winter vegetables (particularly delicious with baby carrots and turnips).
