Citrus Sauce - for Vegetables or As a Meat Marinade |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Besides dressing vegetables such as asparagus, carrots, broccoli and cabbage, this sauce can be used to marinate fish, poultry or pork dishes. This makes far more than is needed for a vegetable side dish, but it can be refrigerated or frozen for future use - but it can also be easily halved if desired (you only need 1-2 T per vegetable serving). It's low-fat too! Ingredients:
2 1/2 cups fresh orange juice or 2 1/2 cups tangerine juice |
3 tablespoons fresh lemon juice |
2 tablespoons fresh lime juice |
3/4 cup reduced sodium soy sauce |
1 tablespoon sesame oil |
1/3 cup diced peeled fresh gingerroot |
Directions:
1. In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens.
2. Pour sauce through a strainer into a bowl or storage container.
3. Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving.
4. *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.
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