There are a few things in life that come as a complete epiphany. A simple gathering of ingredients, some heat and some time that when combined transform themselves into something different. Something truly amazing. This is one of those things.
My wife gets the credit. This is her creation. I am simply an adoring fan of it, and I’m sure that you will be, as well.
Though the pictures might belie it, this combination has nothing at all to do with the vanilla bean ice cream. (Speckley!) It also has nothing to do with the shortcake nestled beneath said ice cream. (Cakey) It has everything to do with the drizzle and puddle of orange sauce that elevated those two otherwise humble substances into something absolutely sublime.
Oh yes. It’s all about he sauce.
While this orange sauce is shown as a dessert ingredient here, it would also be a perfect compliment for chicken or pork. Yes, this sassy little number has a savory side as well. It could even be used as a dressing. Just think of it as magic orange replacement and pair it with anything that you would usually use oranges with.
But enough blathering from me. Go make some of this and tell me if you think it’s as good as I do…
Once you finish licking the bowl clean, that is.
Recipe: Orange Moscato Sauce
Summary: Better known as Mama’s orange surprise; This is the perfect topping for anything that loves oranges
Ingredients
- 4 oranges
- 2 medium lemons
- 3 cups water
- 1 1/3 cups granulated sugar
- 1 cup muscato or other sweet white wine
- 3 Tbs Grand Marnier or other orange liqueur
Instructions
- Peel oranges and break into segments. Bring water to a boil over medium heat in a heavy-bottomed saucepan over medium heat.
- Cut strips of zest from the lemons using a potato peeler and boil for 5 minutes. Strain the liquid, reserving 1/2 cup of the infused water.
- Return the water too heat and add remaining ingredients. Bring to a boil, reduce heat to a simmer and reduce until sauce is syrupy.
- Strain into a small bowl using a mesh strainer. Press the oranges with the back of a spoon to force pulp through the mesh.
- Strain again if desired.
- Cool 5 minutes before serving
Share and Enjoy!
What I would have done differently had I thought of it at the time:
Um, yeah. Not a damned thing. It’s perfect the way it is.
Give it a try and let us know what you think!
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My name is Jerry Russell, and I'm a blogger. Since 2007 I've been writing about food and recipes at 
{ 2 comments… read them below or add one }
I’ve never heard of moscato sauce before but this sounds great!
Ooo, just found your blog. This looks unbelievable!