Mandarin Orange Dessert Sauce Food

MANDARIN ORANGE SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

MANDARIN ORANGE DESSERT SAUCE

Steps:

• Drain mandarin oranges and reserve the liquid. Measure out 1/3 cup of the drained liquid and set aside. If you do not have enough liquid, add water to make the 1/3 cup.
• In a heavy saucepan, bring the 6 ounces orange juice concentrate, 2/3 cup sugar, 1/3 cup drained mandarin orange liquid, 1/2 teaspoon vanilla extract, grated orange rind, and 2 tablespoons corn syrup to a boil.
• Once boiling, lower heat and simmer about 5 minutes.
• Remove sauce from heat and let cool to lukewarm.
• Once cooled, fold in drained mandarin oranges and refrigerate before use. Serve this mandarin orange sauce cold or at room temperature over any number of sweet treats from ice cream and pound cake to pancakes and waffles. Cook's Note: Mandarin oranges are available canned in a number of liquids from heavy syrup to juice. We recommend finding a canned product that does not contain any added sugars in the form of "heavy" or "light" syrup. But if you must use a syrup-based product, you may wish to decrease the granulated white sugar in this recipe.

SPARKLING MANDARIN-ORANGE DESSERT

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 3 min. until completely dissolved. Stir in sparkling water; pour into 8 champagne glasses or dessert dishes. Refrigerate 30 min. or until thickened.
• Top with oranges. Refrigerate 2 hours or until firm.
• Combine COOL WHIP and red pepper; spoon over desserts just before serving.

MANDARIN ORANGE FLUFF DESSERT

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and oranges.
• Refrigerate 30 min.
• Stir in marshmallows just before serving; sprinkle with crushed grahams.

MANDARIN ORANGE GRILLING SAUCE

Steps:

• In a saucepan, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Stir in the orange and lemon juices and bring to a boil; stirring constantly.
• Boil for 1 minute and then remove from heat.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• MICROWAVE DIRECTIONS:.
• In a 4-cup measure, combine cornstarch, brown sugar, ginger, cinnamon and orange peel.
• Gradually stir in orange and lemon juices.
• Microwave on HIGH for 3-4 minutes or until mixture boils, stirring each minute.
• Keep microwaving to boil it one full minute.
• Stir in orange segments.
• Cover and keep warm until ready to serve with main dish.
• GRILLED CHICKEN DISH:(just in case).
• Pound 4 boneless chicken breasts to a 1/4 inch thickness.
• In a small dish combine 2 tbls. melted butter with 1/4 tsp cinnamon and use this to baste the chicken while grilling.

MANDARIN ORANGE SAUCE

Steps:

• Strain mandarin oranges to separate segments from juice. Keep juice. You should have approximately 2 cups of mandarin orange segments and 1 cup of juice, exact measurement does not matter.
• Pour cornstarch into small pot. Gradually whisk in 1/4 cup of reserved juice to fully dissolve cornstarch.
• Whisk in remainder of juice, honey and orange juice concentrate. Stir constantly while bringing mixture to a boil, about 3-5 minutes.
• Continue to stir for one minute once it boils and begins to thicken and turn glassy.
• Taste and adjust sweetness to your liking and add mandarin orange segments. Cook for one minute more to incorporate any juice from added oranges.
• Remove from heat and let cool. Mixture will thicken further as it cools.
• Keep in fridge for up to 4 days. Sauce made with cornstarch does not freeze well.

MANDARIN ORANGE SAUCE FOR CREPES

Steps:

• Heat oranges, juice, sugar, vanilla and rum over med to high heat.
• In a small bowl, stir together cornstarch and water.
• When orange mixture comes to a bowl, stir in cornstarch mixture.
• Cook stirring constantly until thick.

MANDARIN ORANGE DESSERT

Steps:

• Combine first 3 ingredients and press into a 13x9 baking dish or pan.
• Blend orange juice and sweetened condensed milk; fold in Cool Whip.
• Fod in oranges.
• Pour over crust.
• Refrigerate til fim/set.
• Can be served with additional Cool Whip if desired!

SPICY MANDARIN ORANGE SAUCE

Steps:

• Empty only the syrup from the mandarin oranges into a bowl.
• Stir in soy sauce and creole seasoning.
• Pour mixture into sauce pan on medium heat.
• Add corn starch until the mixture thickens.