Orange Cream Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

This is a perfect sauce for the Unbelievable Cheesecake with or without berries.  Drizzle it over the plain cheesecake or  just top your cheesecake with berries and drizzle with this sauce for a new high in cheesecakes!

6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
1/4 cup 40% cream
1/2 teaspoon cornstarch

Melt butter in a saucepan.   Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened.  Add the orange liqueur and brandy; boil another 2 minutes to return to thickness.  In the meantime whisk the cream and cornstarch together.  Remove the orange mixture from the heat and let the boiling subside.  Add the cream mixture; return to heat and, stirring constantly, bring back to a boil and cook for 2 minutes.

Cool completely if storing in the refrigerator.  Serve warmed but not hot.

Yield:  1 cup

Notes:  The times given are approximate depending upon the size of the saucepan. However, a little thinner or thicker really doesn’t matter.  This may be made several days ahead and stored in refrigerator.  Bring to room temperature before using.

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2 thoughts on “Orange Cream Sauce

  1. Debbie

    Would you share your secret to frosting a cake with American buttercream and having the finished surface smooth? Some of your example were spectacular! Thank you.

    Reply
    1. hfletcher Post author

      Hi Debbie: I am always happy to share anything I know. Can you let me know which cakes you are asking about? The majority of my cakes are finished with Italian Buttercream. The biggest tip I can give you is to loosen American buttercream with cream or liqueur so it isn’t too stiff.

      Reply

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