Orange Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of oranges, sugar and curacao thickened with arrowroot. The full recipe is presented here and I hope you enjoy this classic British version of: Orange Sauce.
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This is a classic recipe for a Victorian version of Orange Sauce that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 100.—ORANGE SAUCE
Rub the rind of two oranges all over several lumps of sugar, and then scrape it off and put it into a small stewpan with the juice and pulp of four oranges—previously rubbed through a very clean sieve; to this add a spoonful of arrowroot or potato four, two ounces of sugar, and a liqueur-glassful of curaçoa; stir over the fire until the sauce thickens, and then pour it over the pudding.
Rub the sugar all over two oranges then scrape the loosened zest off and add to a small pan with the sugar lumps. Extract the juice and pulp of the oranges then pass through a fine-meshed sieve and place in the pan. Whisk in the arrowroot until smooth then add the sugar and curaçao.
Place over medium heat and cook, stirring frequently, until the mixture thickens. Serve warm poured over a pudding.
