Orange Sauce for Gingerbread
Ingredients:
1/2 cup sugar
1/4 cup firmly packed light brown sugar
4 teaspoons cornstarch
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated orange rind
Pinch of salt
2 tablespoons unsalted butter
1 tablespoons light corn syrup
3/4 cup water
Directions:
Mix the sugars with the cornstarch in a medium saucepan. Gradually add orange and lemon juices, stirring vigorously to avoid lumps. Stir in orange rind, salt, butter, corn syrup, and water. Bring to a boil over medium heat and cook until the sauce thickens, 5 to 8 minutes. Serve hot over gingerbread.
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5 comments
You’re Welcome!
I made the gingerbread muffins yesterday & they are wonderful! everyone loves them. I made a double batch & they are almost gone!
Thank you for the recipe!
Would love to substitute honey for the sugar and to use a lemon sauce instead of the orange. My grandmother used to serve gingerbread with lemon sauce. Yum!
it sounds divine!
is it possible to have the same recipes but instead of sugar maple syrup and other sort of flour (i follow gluten and sugar free diet – due allergy) but i like to enjoy those great recipes.
looking forward to hear from you guys, thanks in advance
becky
the netherlands
SOUNDS GOOD TO ME!!!!!
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