Type what you have

Ingredients

• ✓ orange peel
• sweet potato
• brown sugar
• apricot nectar
• water
• cornstarch
• salt
• cinnamon
• pecan
• butter

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
3. 3 Combine sugar, apricot nectar, water, cornstarch, orange zest, salt, and cinnamon together in a medium saucepan over medium heat; bring to a boil. Reduce heat to medium-low; cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in pecans and butter.
4. 4 Transfer sweet potatoes to the prepared baking dish; pour apricot sauce evenly over top.
5. 5 Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

By melly

Ingredients

• ✓ orange peel
• sweet potato
• orange juice
• brown sugar
• margarine
• cinnamon

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
2. 2 Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
3. 3 Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
4. 4 Microwave on HIGH until heated through, about 5 minutes.

By SQUEAKYCHU

Ingredients

• ✓ orange peel
• salt
• black pepper
• seasoned salt
• marjoram
• mustard
• cardamom
• leg of lamb
• thyme
• mint

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. 3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
4. 4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

By Elisa Gale

Ingredients

• ✓ orange peel
• country ham
• clove
• apple cider
• brown sugar
• maple syrup
• cinnamon
• nutmeg
• ginger
• clove
• vanilla extract

Instructions

1. 1 Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
2. 2 Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

By REINEJESSICA

Ingredients

• ✓ orange peel
• oil
• butternut squash
• salt
• water
• butter
• honey
• cinnamon
• garlic
• oregano
• paprika
• oregano
• cranberry
• pistachio nut

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
3. 3 Bake in the preheated oven until softened, about 20 minutes.
4. 4 Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
5. 5 Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
6. 6 Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
7. 7 Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
8. 8 Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
9. 9 Bake in the hot oven 10 minutes more.

By Angela Sackett Superhotmama

Ingredients

• ✓ orange peel
• blade roast
• all-purpose flour
• olive oil
• garlic
• thyme
• tomato
• beef broth
• red wine vinegar
• orange juice
• bay leaf
• black pepper
• carrot
• mushroom
• pearl onion
• rotini pasta

Instructions

1. 1 Dredge meat lightly with flour. In a large skillet, heat half the oil over medium-high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
2. 2 Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.
4. 4 Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
5. 5 Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.

By Thalie Klein

Ingredients

• ✓ orange peel
• green onion
• water
• cornstarch
• white rice
• water
• chicken breast
• olive oil
• five-spice powder
• red pepper flakes
• garlic
• white vinegar
• ketchup
• soy sauce
• orange juice
• brown sugar
• water

Instructions

1. 1 In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
2. 2 Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
3. 3 While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
4. 4 Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

By scarlett

Ingredients

• ✓ orange peel
• pine nut
• cilantro
• honey
• apricot
• chicken stock
• cinnamon stick
• ginger root
• garlic
• onion
• olive oil
• kosher salt
• turmeric
• cardamom
• cayenne pepper
• paprika
• cumin
• coriander
• leg of lamb

Instructions

1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

By Jasmine

Ingredients

• ✓ orange peel
• thyme
• parsley
• chicken broth
• potato
• tomato paste
• garlic
• onion
• carrot
• celery
• olive oil
• vegetable oil
• black pepper
• salt
• clove
• juniper berry
• bay leaf
• rosemary
• thyme
• cheesecloth
• beef stew meat
• bay leaf
• juniper berry
• thyme
• dry red wine

Instructions

1. 1 Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
2. 2 Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
3. 3 Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
4. 4 Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
5. 5 Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
6. 6 Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

By Alice Waugh

Ingredients

• ✓ orange peel
• lemon peel
• white sugar
• water
• white sugar

Instructions

1. 1 Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
2. 2 Combine 2 cups sugar and 1 cup water in a medium saucepan. Bring to a boil, and cook until the mixture reaches the thread stage, 230 degrees F (108 degrees C), on a candy thermometer, or until a small amount dropped in cold water forms a soft thread. Stir in the peels; reduce heat, and simmer until syrup thickens slightly, about 5 minutes, stirring frequently. Drain.
3. 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack for several hours, or until no longer sticky.

By Brenda Ward

Ingredients

• ✓ orange peel
• black plum
• red plum
• white sugar
• vodka
• vanilla extract

Instructions

1. 1 Layer 8 cups plums in a very large jar with a lid, pressing them down as tightly as possible. Sprinkle ½ sugar over plums; pour 1 ½ cups vodka over sugar. Drizzle with ¾ tablespoon vanilla extract; place about ½ orange peel pieces into the jar. Layer remaining 8 cups plums in the jar, pressing them down; top with remaining each ½ sugar, 1 ½ cups vodka, ¾ tablespoon vanilla, and ½ orange peel pieces. Screw lid on jar.
2. 2 Drip a coating of wax around jar lid to prevent leaking using an unscented candle; cover jar with a dark-colored towel. Place jar on its side in a dark, cool place; turn the jar every day for 21 days, replacing the towel to keep out light.
3. 3 Strain out liqueur with a fine-mesh strainer lined with cheesecloth after 21 days. Store liqueur in attractive bottles with tight-fitting caps.

By Belinda

Ingredients

• ✓ orange peel
• water
• granny smith apple
• lemon peel
• cinnamon stick
• vanilla extract
• star anise
• pine sprig

Instructions

1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Ingredients

• ✓ orange peel
• apple cider
• maple syrup
• cinnamon stick
• clove
• allspice berry
• lemon peel

Instructions

1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
4. 4 Remove from heat; discard spice bundle.
5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Ingredients

• ✓ orange peel
• red wine
• cinnamon stick
• clove
• allspice berry
• lemon peel
• sugar

Instructions

1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Ingredients

• ✓ orange peel
• cranberry
• orange juice
• water
• cinnamon stick
• vanilla extract
• white sugar
• brown sugar
• salt

Instructions

1. 1 Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
3. 3 Turn Instant Pot back on and select Sauté function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
4. 4 Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

By tcasa

Ingredients

• ✓ orange peel
• clove
• cardamom pod
• allspice berry
• star anise
• apple cider
• cranberry juice
• brown sugar
• cinnamon stick
• ginger
• bourbon

Instructions

1. 1 Gather the ingredients.
2. 2 Tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet.
3. 3 Combine apple cider, cranberry juice, and brown sugar together in a pot; bring to a simmer. Add cinnamon sticks, ginger, and spice sachet to cider mixture and steep for 20 minutes.
4. 4 Pour 1 fluid ounce bourbon into each mug and top off with spiced cider.
5. 5 Rub the edge of each mug with orange peel and drop into the drink.

By Doc Simonson

Ingredients

• ✓ orange peel
• water
• sugar
• rosemary
• ice cube
• bourbon
• orange liqueur
• amaro liqueur
• lemon
• aromatic bitters
• rosemary

Instructions

1. 1 Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
2. 2 Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
3. 3 Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

By John Wironen

Ingredients

• ✓ orange peel
• pastry
• white sugar
• tapioca
• salt
• nutmeg
• rhubarb
• strawberry
• orange juice
• butter
• milk
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.
3. 3 Combine 1 ½ cups sugar, tapioca, orange zest, salt, and nutmeg in a large bowl until well blended; gently stir in rhubarb, strawberries, and orange juice, taking care not to crush strawberries. Pour rhubarb-strawberry filling into the prepared pie plate; dot with butter.
4. 4 Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.
5. 5 Fold top and bottom crust edges together to seal; flute edges. Brush milk over top crust; sprinkle with 1 tablespoon sugar. Cut several vent holes in top crust.
6. 6 Bake in the preheated oven until filling is thickened and bubbling and crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if edges are browning too quickly, cover them with strips of aluminum foil. Cool pie before serving.

By whodunitrdr

Ingredients

• ✓ orange peel
• cooking spray
• oat
• brown sugar
• oat bran
• chia seed
• baking powder
• cinnamon
• salt
• milk
• egg
• honey
• butter
• vanilla extract
• strawberry
• blueberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch glass baking dish with cooking spray.
2. 2 Mix oats, brown sugar, oat bran, chia seeds, baking powder, cinnamon, orange peel, and salt together in a bowl. Whisk milk, eggs, honey, butter, and vanilla extract together in a separate bowl.
3. 3 Layer strawberries into the prepared baking dish; top with oat mixture. Pour milk mixture over oat mixture and top with blueberries.
4. 4 Bake in the preheated oven until lightly browned and set, 23 to 28 minutes.

By PINKFIREBALL21

Ingredients

• ✓ orange peel
• vanilla extract
• orange juice
• powdered sugar
• margarine
• butter
• cream cheese
• salt
• baking soda
• baking powder
• pumpkin pie spice
• corn starch
• all-purpose flour
• vegetable oil
• egg
• pumpkin
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 32 muffin cups or line cups with paper liners.
2. 2 Whisk white sugar, pumpkin, eggs, and oil together in a large bowl until evenly blended. Whisk flour, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in a separate bowl: beat into pumpkin mixture until well blended.
3. 3 Divide batter among the prepared muffin cups, filling each ⅔ full.
4. 4 Bake in the preheated oven until centers spring back when touched, 30 minutes. Cool muffins in the cups for 5 minutes, then transfer to a wire rack to cool, about 25 minutes.
5. 5 Meanwhile, beat cream cheese and butter together in a bowl with an electric mixer until fluffy. Beat in confectioners’ sugar, orange juice, vanilla extract, and orange zest until smooth. Spread over cooled cupcakes.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ orange peel
• white sugar
• water

Instructions

1. 1 Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
2. 2 In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

By Jill

Ingredients

• ✓ orange peel
• cranberry
• sugar
• orange liqueur

Instructions

1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

Ingredients

• ✓ orange peel
• brown sugar
• butter
• pumpkin pie spice

Instructions

1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Ingredients

• ✓ orange peel
• semisweet chocolate chip
• sweetened condensed milk
• pecan

Instructions

1. 1 Line an 8 x 8 inch square pan with parchment paper.
2. 2 Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
3. 3 Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

By Angela

Ingredients

• ✓ orange peel
• cranberry
• apple
• white sugar
• water
• orange liqueur

Instructions

1. 1 In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.

By Elaine

Ingredients

• ✓ orange peel
• pear
• white sugar
• cinnamon stick
• red wine

Instructions

1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Ingredients

• ✓ orange peel
• merlot wine
• sugar
• lemon peel
• cinnamon stick
• clove
• nutmeg

Instructions

1. 1 Combine merlot, sugar, orange peels, lemon peels, cinnamon sticks, cloves, and nutmeg in a saucepan over medium heat; simmer until sugar is dissolved and flavors have blended, 10 to 15 minutes.

By Steph

Ingredients

• ✓ orange peel
• ice
• gin
• orange juice
• pernod
• grenadine

Instructions

1. 1 Fill a cocktail shaker with ice. Pour in gin, orange juice, Pernod, and grenadine. Shake well and strain into a chilled glass. Garnish with a twist of orange peel.

By Lorem Ipsum

Ingredients

• ✓ orange peel
• orange
• egg
• saffron powder
• sugar
• baking powder
• almond meal

Instructions

1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Ingredients

• ✓ orange peel
• orange juice
• white sugar
• butter
• salt
• water
• cornstarch
• triple sec

Instructions

1. 1 Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
2. 2 Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into simmering sauce until thickened and no longer cloudy.
3. 3 Remove sauce from heat; stir in orange peel and triple sec. Serve warm.

By Avon- status quo PRO