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–+ servings
Orange Sauce for Orange Chicken d'Oeuvre
This Orange Sauce recipe is a delightful, tangy-sweet condiment originally paired with “Orange Chicken D’Oeuvre.” It blends red currant jelly with savory aromatics like onion, ginger, dill, and mustard, enhanced by the brightness of orange juice. This sauce embodies the mid-20th-century American love of sweet-and-savory combinations, drawing influence from both European preserves-based sauces and early adaptations of Chinese-inspired orange chicken. Its balance of fruity sweetness and subtle spice makes it a memorable dish that elevates poultry, especially when served as elegant hors d'oeuvres or a refined main course.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course sauce
Cuisine european - other
Servings 6
Calories 65 kcal

Ingredients
  

  • ½ cup red currant jelly
  • ½ tsp minced onion
  • ½ tsp red pepper sauce
  • ¾ tsp salt
  • ½ tsp dry mustard
  • ¼ tsp ground ginger
  • 1 tbsp chopped fresh dill (or 1 tsp dried dill weed)
  • 1 ⅓ cup orange juice
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions
 

Step 1: Combine Base

  • In a small saucepan, combine red currant jelly, minced onion, red pepper sauce, salt, dry mustard, ginger, dill, and orange juice.

Step 2: Heat

  • Place saucepan over medium heat and bring mixture to a boil, stirring occasionally.

Step 3: Thicken

  • In a small bowl, blend cornstarch with cold water until smooth. Gradually stir cornstarch mixture into boiling sauce.

Step 4: Cook Until Thickened

  • Continue cooking, stirring constantly, until sauce thickens to desired consistency.

Step 5: Serve

  • Serve warm as a sauce for chicken hors d’oeuvres or as a flavorful accompaniment to roasted chicken.

Tips

  • Use freshly squeezed orange juice for the brightest citrus flavor.
  • Substitute cranberry jelly for currant jelly for a slightly tarter profile.
  • Adjust red pepper sauce to make it milder or spicier to taste.
  • This sauce works well with chicken meatballs, skewers, or baked chicken bites.
  • Double the recipe for parties or when serving a crowd; it reheats well.
  • Add a teaspoon of soy sauce to make the flavor slightly more savory.
  • For a smoother finish, strain the sauce after thickening to remove onion bits.
  • If it becomes too thick, whisk in a little more orange juice or water.

Nutrition

Calories: 65kcalCarbohydrates: 19gProtein: 0.3gFat: 0.1gSodium: 120mgPotassium: 30mgFiber: 0.3gSugar: 13gVitamin A: 10IUVitamin C: 6mgCalcium: 7mgIron: 0.2mg
Keyword appetizer sauce, citrus glaze, ginger sauce, orange chicken, party food, savory sauce, vintage recipe