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.