Orange sauce
15 min
Additional culinary preparation:
Sauces
Ingredients for 5 portions
Calculate portions
Elaboration
- Press the oranges.
- Make a clear caramel with the sugar.
- Pour the juice over the caramel and leave it cooking on a low heat until it dissolves.
- Thicken it using a little xanthan gum.
- You can add a little bit of zest.
Nutritional information (1 portion)
Energy
647.8
kcal
Carbohydrates
159.65
g
Proteins
0.94
g
Lipids
0.08
g
Fiber
2.2
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
41.4
mg
Iron
0.38
mg
Zinc
0.2
mg
Vitamin A
40.46
ug
Vitamin C
60.0
g
Folic acid
38.4
ug
Salt (Sodium)
1.0
mg
Sugars
152.9
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Ice creams and sorbets
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Dessert
- Soups and creams
- Eggs
- Legumes
- Shellfish
- Pastas
- Sandwich
- Pastries
- Birds
- Meats
- Bread and pastries
- Juices, milkshakes and beverages
- Salads
- Finger foods
- Burguers
- Appetizers and canapes
- Beers
- Cocktails
- Breakfasts and brunch
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed