Best Apricot Orange Sauce Recipes

BEETS IN ORANGE/APRICOT SAUCE

Steps:

• Cook the beets until tender in boiling salted water, drain, slip the beet skins off with your fingers.
• Zest and segment the orange, remove the pith and seeds.
• In a small sauce pan heat the apricot preserves and mix in the orange segments with the liqueur, simmer for a couple of minutes.
• Place the beets in a serving dish, smother with sauce and garnish with orange zest.
• This actually is plenty for 2 -- I generally freeze half.

PUMPKIN MOUSSE TRIFLE WITH CRANBERRIES AND APRICOT-ORANGE SAUCE

Steps:

• For streusel: Preheat oven to 325°F. Line a sheet pan with foil; set aside. Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. For orange sauce: Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth. For pumpkin mousse: Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture. Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture. To serve: Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.

PORK CHOPS IN ORANGE-APRICOT SAUCE

Steps:

• Wash pork chops and pat dry.
• Season with salt and pepper to taste.
• In a large skillet heat the olive oil and add pork chops.
• Brown well, turning once or twice.
• While meat is browning, mix together remaining ingredients.
• Transfer meat to the crockpot.
• Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
• Continue to stir until mixture is thoroughly blended.
• Pour mixture over meat, cover and cook on low for 6 hours.
• Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
• Serve on a bed of jasmine rice.

APRICOT-ORANGE SAUCE

Steps:

• Put the Orangina, chicken stock, orange zest and juice, and cinnamon stick in a heavy saucepan over high heat, bring to a boil, and let boil for 3 minutes. Remove the pan from the heat and add the apricots. Let soak for 30 minutes. Remove and discard the cinnamon stick. Transfer the apricots and their soaking liquid to a blender. Add the marmalade, brown sugar, vinegar, and lemon juice and purée until smooth. Pour the mixture through a strainer into a saucepan, forcing the fruit pulp through the strainer with a spatula (don't forget to scrape the strained pulp off the bottom of the strainer). Return the sauce to the saucepan and let simmer for 3 minutes over medium-high heat. Dissolve the cornstarch in the orange liqueur and stir this into the sauce. Let simmer for 2 minutes longer; the sauce will thicken slightly. Remove the pan from the heat and whisk in the butter. Add salt, pepper, and additional brown sugar or vinegar to taste. The sauce can be served warm or at room temperature. It can be refrigerated, covered, for up to 5 days. Let return to room temperature or reheat over medium heat.

HAM WITH ORANGE-APRICOT SAUCE

Steps:

• Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 to 3 hours or until a thermometer reads 140°. , In a large saucepan, combine the juice concentrate, sugar, apricots, water, cranberries and currants. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened. Serve with ham.

SCRIPPELLE RIBBONS WITH APRICOT-ORANGE SAUCE

Steps:

• You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
• To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
• Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
• When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
• Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
• Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.

ROAST DUCK WITH ORANGE APRICOT SAUCE

Steps:

• Preheat oven to 375 degrees. Wash ducks, and dry thoroughly. Tuck wing tips under back. Place on rack in low-sided roasting pan. Prick skin on thighs with fork. Pour soy sauce over ducks. Pour water in pan (do not pour water over ducks). Roast 1 1/2 to 2 hours. Split ducks in half, arrange on heated platter, and top with sauce (below). Sauce: In small saucepan, combine preserves and liqueur. Simmer 10 minutes. For variations of this sauce, add 1 cup raisins, 1 cup chopped and pitted dates, or 1 cup canned mandarin orange sections, well drained.

HAM WITH ORANGE-APRICOT SAUCE RECIPE

Steps:

• Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 to 3 hours or until a meat thermometer reads 140°.
• In a large saucepan, combine the juice concentrate, sugar, apricots, water, cranberries and currants. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened. Serve with ham.
• Yield: 15 servings (2-1/4 cups sauce).
• Originally published as Ham with Orange-Apricot Sauce in Taste of Home
• December/January 2010, p70
• Nutritional Facts
• ounces ham with 2 tablespoons sauce equals 384 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 1,906 mg sodium, 47 g carbohydrate, 2 g fiber, 39 g protein.
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