Description
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Ingredients
- 2 cups water
- 1 cup brown sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons orange zest, or to taste
- 1 tablespoon soy sauce
- ¼ teaspoon ground ginger
- ⅛ teaspoon sriracha hot sauce
- ⅛ teaspoon white pepper
- 1 pinch cayenne pepper
- 3 tablespoons cornstarch
Instructions
- Combine water
- brown sugar
- vinegar
- orange zest
- soy sauce
- ginger
- cayenne pepper
- sriracha sauce
- white pepper
- and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved
- 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil
- about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened
- 3 to 5 minutes. Remove from heat and let cool a bit
- about 3 minutes.
Prep Time: 5 mins
Cook Time: 11 mins
Total Time: 19 mins
Servings: 12