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Orange Sauce for 100


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Servings: 100 Portions (1 1/2 Gallons)
Portions: 1/4 Cup Each

2 quart (3 lb 8 oz) sugar, granulated
1 1/2 cups (7 oz) cornstarch
1 1/2 teaspoon salt
1/2 teaspoon nutmeg, ground
3 1/2 quart water, boiling
2 cup (1 lb) butter or margarine, softened
1 1/4 quart juice, orange
1/2 cup (2 oz) ornage, rind, grated
1/2 cup juice, lemon

Combine sugar, starch, salt and nutmeg. Add to water. Bring to a boil. Cook 5 minutes or
until thick and clear; remove from heat. Add butter or margarine, juices and orange
rind; mix well.

NOTE:
12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.

6 lb oranges A.P. (12 oranges) will yield 1 1/4 quart juice.

Sauce may be served over puddings or plain cake squares.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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