Orange Sauce

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Orange Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
112
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie112 kcal(5 %)
Protein1.29 g(1 %)
Fat5.92 g(5 %)
Carbohydrates15.4 g(10 %)
Sugar added0 g(0 %)
Roughage3.14 g(10 %)
Vitamin A78.96 mg(9,870 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.58 mg(5 %)
Vitamin B₆0.08 mg(6 %)
Folate39.51 μg(13 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C69.69 mg(73 %)
Potassium238.81 mg(6 %)
Calcium54.1 mg(5 %)
Magnesium13.24 mg(4 %)
Iron0.13 mg(1 %)
Zinc0.1 mg(1 %)
Saturated fatty acids3.6 g
Cholesterol15.26 mg

Ingredients

for
4
Ingredients
4 Oganic oranges (1 organic)
2 tablespoons butter
salt
How healthy are the main ingredients?
salt

Preparation steps

1.

Rinse the organic orange in hot water. Remove the zest, and cut into thin strips. Squeeze the juice from the zested orange, and 2 of the remaining oranges. Peel the remaining orange, making sure to remove all of the bitter white pith. Remove the whole fruit segments, and cut into small pieces. 

2.

Peel and finely dice. Heat the butter in a pan and sauté the shallots with half of the orange zest. Mix in the orange liqueur and the balsamic vinegar. Bring to a boil and cook until almost evaporated, stirring constantly. 

3.

Mix in the orange juice and the vegetable broth. Bring to a boil, and reduce by 2/3. Season to taste with salt and pepper, and mix in the orange pieces and the remaining orange zest.