Total TimePrep/Total Time: 10 min.
- 2 tablespoons sugar
- 1/2 teaspoon cornstarch
- 1/8 teaspoon grated orange zest
- 1/3 cup orange juice
- 1 teaspoon butter
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts2 tablespoons: 34 calories, 1g fat (0 saturated fat), 2mg cholesterol, 8mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.
Mar 9, 2020
Wow is this delicious and fresh tasting. Used it on Swedish pancakes initially but can see lots of other places to use it as others have mentioned. Definitely a keeper.
Mar 9, 2020
Delightful! Light, not too sweet and really versitile. I served on Swedish pancakes, but we brain stormed around the table. SOme said serve with egg rolls, over chicken, over angelfood cake......
Mar 8, 2020
I loved this! Over vanilla ice cream, pancakes etc!
May 10, 2015
This is so good I will quadruple the recipe next time. It is great on pancakes but it's also delicious poured over pound cake. Yum! My husband and I devour it. It's luscious goodness. Since I first reviewed this recipe I have used it many times. Including as a drizzle over a simple pork roast or over chicken. Delicious!
Jul 22, 2013
I have made this orange suzette sauce for many years, try it with the baked German pancakes along with blueberries, strawberries, or other fruit...it's easy & very impressive for company in the morning.