Sweet Orange Sauce
Sweet Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother always served this sauce over her German Pancakes and over crepes.
Sweet Orange Sauce
Every time I make it, I remember times spent with my grandparents. We pour this sauce over pancakes, waffles, miniature German pancakes and just about any other sweet breakfast food.
This sauce is so delicious, that you’ll find yourself licking the spoon. Just try not to drink the sauce before you have the rest of breakfast ready.
These Cranberry Almond German Pancakes pair spectacularly with this sauce. They are loaded with seasonal flavors, making them one of my favorite holiday breakfasts.
Orange Sauce Ingredients
- water
- orange juice concentrate
- sugar
- cornstarch
- kosher salt
- butter
Orange Sauce Recipe
- Whisk together the dry ingredients and set them aside. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Whisk them together and then add the dry ingredients.
- Cook the mixture, stirring frequently until the sauce is clear and thickened. This should take about 8-10 minutes. Remove from the heat and stir in the butter. Serve warm.
I buy orange juice concentrate specifically to make this recipe. You can open the can of concentrate, remove what you need and transfer the remaining amount to a mason jar. Then simply place it back in the freezer until you need it again.
I’ve tried making this with regular orange juice, fresh orange juice, and even an orange juice reduction. The concentrate delivers the best results every time.
This sauce will keep nicely in the refrigerator for up to a week.
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Sweet Orange Sauce
Sweet Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother always served this sauce over her German Pancakes and over crepes.
Course Breakfast, Condiment
Cuisine American
Cook Time 10 minutes
Total Time 10 minutes
Servings 8 servings, about 2 cups worth
Calories 110kcal
- 1⅓ cups water
- ⅓ cup orange juice concentrate *
- ¾ cup sugar
- 2 tablespoons cornstarch or arrowroot
- ¼ teaspoon kosher salt
- 1 tablespoon butter
Whisk together the dry ingredients and set aside. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Whisk them together and then add the dry ingredients.
Cook the mixture, stirring frequently until the sauce is clear and thickened. This should take about 8-10 minutes. Remove from the heat and stir in the butter. Serve warm.
* I buy orange juice concentrate specifically to make this recipe. You can open the can of concentrate, remove what you need and transfer the remaining amount to a mason jar. Then simply place it back in the freezer until you need it again.
I’ve tried making this with regular orange juice, fresh orange juice, and even an orange juice reduction. The concentrate delivers the best results every time. Calories: 110kcal | Carbohydrates: 25g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 87mg | Potassium: 75mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 89IU | Vitamin C: 17mg | Calcium: 6mg | Iron: 0.1mg
{originally published 12/12/12 – recipe notes and photos updated 8/18/22}
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