Orange Sauce – A Lot of Effort

Peel oranges thinly, use only the peel without the white, cut into thin strips, add freshly squeezed orange juice.

Melt butter, lightly caramelize sugar in it, deglaze with orange mix and make 5 min.

Stir white wine with corn starch, thicken the mixture and let it boil.

Now remove from heat, stir in Grand Manier, season with a little salt and wine vinegar.

From the recipe collection of Andreas Kohout

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