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Sauce For Fruit

1 cup of orange juice
1-cup sugar
Some lemon and/or orange peel
1 Tbsp. Grand Marnier
1 Tbsp. of orange flower water
Cinnamon, cardamom, ginger, or nutmeg

Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berries for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in.

Pineapple Orange Sauce

I can (20 oz.) pineapple chunks (in juice), undrained
1/2 tsp. orange peel, grated
1/2 cup orange juice
1 Tbsp. cornstarch
1 Tbsp. granulated sugar
1 tsp. ground ginger

Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Makes about 8 servings.

Ensalada Pico De Gallo

1 cup thinly sliced red onion
1 cup peeled, julienne-cut jicama
5 cups loosely packed torn romaine or red-tip lettuce leaves
2 cups peeled, sliced navel oranges
Dressing:
1/4-cup fresh orange juice 1 Tbsp. fresh lime juice
1 1/2 Tbsp. honey 1/2 tsp. cumin
1/2 tsp. red Chile powder
1/2 tsp. salt
2 Tbsp. finely minced cilantro

Whisk together all dressing ingredients. Drizzle half the dressing over the onions and jicama, refrigerate for at least an hour.
Just before serving, remove onions and jicama from marinade and toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.

Strawberry And Orange Sauce

Juice of about 4-5 oranges
A bit of lemon juice
A punnet of strawberries
Grand Marnier (optional)

Gently heat orange juice till it’s just starting to warm through, add a little, tiny bit of lemon juice. Puree half the punnet of strawberries, strain, and add this to the orange juice and leave it on the stove till it’s all warmed through. With the rest of the strawberries, chop them roughly and just throw them in the mixture.

When it’s warm, not *HOT*, just pour it over whatever dessert you are having. It goes well with crepes, especially if you have a little hit of whipped cream as well. You could even try adding a little Grand Mariner if you wanted, but I haven’t tried this, yet.

Cranberry and Orange Sauce

1/2 lb. fresh cranberries
1 orange (peeled, segmented and roughly chopped)
Some sugar (brown preferably)
Dash of lemon (optional, but it balances sugar a bit)
Some extra water (to get things started)
Basically, just mix in a pan and simmer gently for about 20 minutes with a lid on the pan (give it an occasional stir with a spoon, and add some water if it is getting too dry). Really easy. Should give a nice thick well-textured goop: don't pretend you're making jam though...Skinning is a matter of preference (I don't).

Zesty Citrus Vinaigrette

2 Tbsp. powdered fruit pectin
1 tsp. sugar
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley
1/4 tsp. salt
1 tsp. chopped fresh oregano or 1/4 tsp. dried oregano
Dash ground red pepper (cayenne)
1/2-cup water
1 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. white wine vinegar or cider vinegar
1 garlic clove, minced

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons. Combine all ingredients in small jar with tight-fitting lid; shake to blend well. Makes 2/3 cup, 1 Tbsp. per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium). Recipe is from the July/August 1994 issue of Pillsbury Fast & Healthy.

Chicken Wing Sauce

1 1/2 cups sugar
2 cups water
3/4-cup mustard
1/4-cup ketchup
1/2-cup vinegar
2 Tbsp. frozen orange juice concentrate
1-cup honey
2 Tbsp. red-hot sauce
1 Tbsp. flour
1 Tbsp. crushed red pepper

Simmer over low heat for 2 hours. Good over any kind of chicken!

Honey Citrus Glaze & Sauce

12 oz. can frozen orange or tangerine juice
2/3-cup honey
1/2 cup Frank's 7 Original Red Hot
2 Tbsp. ground ginger
1/2 tsp. celery seed

Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.