Satsuma Sauce
"Chef Ken Smith of New Orleans's Upperline Restaurant serves this sauce, made with satsumas, a citrus fruit native to Louisiana and harvested in the fall and early winter, on Acadian syrup cake. This sauce also pairs well with ginger cake or other spiced cakes. Substitute small navel oranges for satsumas...."
INGREDIENTS
•
Serve this sauce, made with satsumas, native to Louisiana & harvested in the fall/early winter, on Acadian syrup cake. This sauce also pairs well with ginger cakes or other spiced cakes. Substitute naval oranges.
•
1 cup freshly squeezed satsuma juice
•
or orange juice
•
1/2 cup sugar
•
1 tsp. satsuma zest or orange zest
•
3 tbsp. Grand Marnier
•
1 tbsp. cornstarch
•
4 tbsp. unsalted butter, cut into cubes
•
and chilled
•
1/4 cup orange marmalade
ADVERTISEMENT