Oranges are a popular fruit in Morocco and used in both savory and sweet dishes. The juice and zest are added to tagines, baked in cakes and are the main ingredients in this easy orange dessert sauce.
You will need two or three fresh oranges to make this simple sauce. A citrus zester or microplane is the ideal tool for zesting fruit--you can use a vegetable peeler and then chop the zest, but that creates an added step.
- 1 cup freshly squeezed orange juice (from 2 or 3 oranges)
- Zest from 1 orange
- 1/4 cup sugar
- 1 tablespoon butter
- Mix the orange juice, zest and sugar in a small saucepan. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. (At this point, you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker.)
- When the sauce is a consistency you like, stir in the butter and simmer for another 2 or 3 minutes. Remove from the heat and leave to cool.
- Serve the orange sauce chilled, at room temperature or warm.