3/4 cup chicken broth. I prefer organic, low-sodium from a box vs. a can.
3/4 cup orange juice, I prefer freshly squeezed and NOT from concerntrate.
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed brown sugar, dark is preferred but not a big deal if you use light.
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
Optional for presentation. 8 Thin long strips of orange peel and 8 thin long strips of a dried pepper.
This is a both a marinade and sauce, if you use it as a marinade, only marinade stuff for one hour, no longer as the citrus acid will denature meat.
Full Version: Five star orange sauce/glaze for chicken, pork or beef.
QUOTE (Bacardi @ Nov 3 2007, 06:37 AM) 
3/4 cup chicken broth. I prefer organic, low-sodium from a box vs. a can.
3/4 cup orange juice, I prefer freshly squeezed and NOT from concerntrate.
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed brown sugar, dark is preferred but not a big deal if you use light.
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
Optional for presentation. 8 Thin long strips of orange peel and 8 thin long strips of a dried pepper.
This is a both a marinade and sauce, if you use it as a marinade, only marinade stuff for one hour, no longer as the citrus acid will denature meat.
3/4 cup orange juice, I prefer freshly squeezed and NOT from concerntrate.
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed brown sugar, dark is preferred but not a big deal if you use light.
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
1/4 teaspoon cayenne pepper
Optional for presentation. 8 Thin long strips of orange peel and 8 thin long strips of a dried pepper.
This is a both a marinade and sauce, if you use it as a marinade, only marinade stuff for one hour, no longer as the citrus acid will denature meat.
MMM sounds yummy!!
I have a load of blood oranges and navel on my trees right now. Also kamquats, Limes, clementines
Do you ever use the Zest as part of the recipe?
QUOTE (NapaGrill @ Nov 3 2007, 12:36 PM)
MMM sounds yummy!!
I have a load of blood oranges and navel on my trees right now. Also kamquats, Limes, clementines
Do you ever use the Zest as part of the recipe?
I have a load of blood oranges and navel on my trees right now. Also kamquats, Limes, clementines
Do you ever use the Zest as part of the recipe?
Thanks for the yummy comment! I did try the zest, the I had problem is the chicken brooth and OJ is water based, so the oil base zest doesn't mix in. If want to experiment with it, let everyone know if you have success!
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