1/3 Photos of Mandarin Orange Sauce
A quick and easy sauce to serve with a scoop of ice cream, a piece of sponge cake or fruit cake, or cheesecake. Also good over pancakes, french toast, or crepes. Garnish with a dollop of whipped cream and a maraschino cherry if you like. Use fresh peaches in place of the oranges or use canned peaches with some of the juice. You can serve individual servings in wide-mouth wine glasses for pretty presentation. A great last minute dessert. I keep an angel food cake in the freezer and a couple cans of mandarin oranges in the pantry for this dessert for unexpected company.
My Private Note
Units: US | Metric
- 1Stir the sugar and cornstarch together in heavy-bottom saucepan.
- 2Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
- 3Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
- 4Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
- 5Add the mandarin oranges and stir gently.
- 6Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.
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Nutritional Facts for Mandarin Orange Sauce
Serving Size: 1 (783 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 715.4
- Calories from Fat 110
- Total Fat 12.3 g
- Saturated Fat 7.3 g
- Cholesterol 30.5 mg
- Sodium 90.2 mg
- Total Carbohydrate 152.9 g
- Dietary Fiber 4.0 g
- Sugars 136.5 g
- Protein 4.8 g