Clementine sauce
Serves 6 | prep 20 mins | total time
Clementine sauce
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Serves 6 | prep 20 mins | total time
This is a good sauce to serve with your chosen Christmas dessert, but works equally well with goose or duck.
Rate
Nutritional information (per serving)
Calories
136Kcal
Fat
0gr
Saturates
0gr
Carbs
23gr
Sugars
21gr
Fibre
0.5gr
Protein
0gr
Salt
0gr
Ingredients
- 250ml orange juice
- 60g caster sugar
- 100ml Cointreau, plus 1-2 tbsp extra, optional
- 1 tbsp cornflour
- 6 seedless clementines or satsumas, peeled and segmented
Step by step
Get ahead
Make up to 3 days before and chill. Serve at room temperature.
- Put the orange juice, sugar and 100ml Cointreau into a saucepan and bring to a simmer. Blend the cornflour with 1 tablespoon cold water, then stir into the pan.
- Continue simmering for a minute until the sauce has thickened slightly (it will thicken further on cooling). Stir in the clementine or satsuma segments and leave to cool. Once cool you can add more Cointreau to taste, if you wish.
