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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I created this because I had made Trishie's Chocolate and Orange Bread Pudding from this site, and felt like this would enhance her recipe and give me more of that orange flavor I was wanting. Use to serve on a warm bread pudding. Crepes or a pound cake would be good also. Ingredients:
3/4 cup freshly squeezed orange juice |
1/3 cup white sugar |
3 tablespoons butter |
1 pinch salt |
3/4 cup cold water |
2 1/2 tablespoons cornstarch |
2 tablespoons finely shredded orange peel |
2 fluid ounces triple sec (optional) |
Directions:
1. Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
2. Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
3. Remove sauce from heat and stir in orange peel and triple sec. Serve warm.
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