Better than takeout, this Healthy Orange Sauce Recipe is free from Gluten, Preservatives, and Refined Sugar! Use it with your favorite protein source for a tasty and easy dinner.
- ½ cup Maple Syrup (see notes for option with Dates)
- 1 cup Fresh Squeezed Orange Juice, with pulp (about 4–5 oranges)
- Zest of 1 Orange (about 1 tsp)
- ¼ cup + 1 tbsp Reduced Sodium Tamari (see notes for substitutions)
- ¼ cup Rice Vinegar
- 3 cloves Garlic
- ¾ of a small Yellow Onion
- ½” knob of Ginger (no need to peel)
- Pinch of Red Chile Flakes, optional
- 1 tbsp Cornstarch, Arrowroot, or Tapioca powder (I used Cornstarch)
- Add all ingredients, except for the Cornstarch, to a blender and process for 60 seconds, or until smooth.
- Pour the Orange Sauce into a medium saucepan and bring to a boil over high heat, stirring if the sauce starts to “bubble over.”
- Mix the Cornstarch with a small splash of Water in a small bowl.
- Once the Orange Sauce starts to boil, reduce the heat to low-medium, keeping a simmer.
- Pour the Cornstarch mixture into the saucepan, and simmer for 10-15 minutes, or until noticeably thickened. Stir the mixture frequently to prevent anything from sticking to the bottom of the pan. (Note: Keep in mind that the sauce will thicken more as it cools!)
- Once the sauce reaches room temperature, store in an airtight container in the fridge for up to 10 days.
- To make this sauce with Medjool Dates instead, omit the Maple Syrup and add 1 cup of pitted & packed Dated to the blender with the remaining ingredients. The resulting sauce will be a lot thicker, so you do not need to cook it on the stovetop. I would, however, suggest that you heat it up with your veggies or protein before you use it, to cook off some of the raw garlic and onion flavors.
- Orange Juice from a carton may be used instead of Fresh Orange Juice, but this will affect the final flavor.
- Tamari may be substituted with Soy Sauce (not GF), Liquid Aminos, or Coconut Aminos.