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Clementine sauce
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Clementine sauce
Recipe by Mark Hix
This is a good sauce to serve with your chosen Christmas dessert, but works equally well with goose or duck.
Serves: 6
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
136Kcal
Fat
0gr
Saturates
0gr
Carbs
23gr
Sugars
21gr
Fibre
0.5gr
Protein
0gr
Salt
0gr
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
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.