Orange-Lime Sauce from the Plaza Hotel

READY IN: 15mins
Recipe by carrie sheridan

from The Plaza in New York City -- to be served hot as a condiment for chicken --

Top Review by Barbell Bunny

I altered this recipe a little, but loved the concept! I used the said amount of marmalade, but I didn't have fresh limes so I just added the subitized amount of lime juice to the sauce. I also didn't have ginger, so it was omitted. This went so nicely with the citrus chicken I made tonight, and I am adding this recipe to my cookbook.

Directions

  1. Peel the limes with a vegetable peeler and use scissors to shred the peel [or use a grater or zester to get zest].
  2. Cover shredded peel with cold water and boil for 5 minutes. Drain off water.
  3. Add the juice of the limes, marmalade and minced ginger.
  4. Bring to a boil and cook 3-4 minutes.
  5. Serve hot with chicken.
  6. Makes 1/2 cup.

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