Wednesday, February 6, 2008

Orange (Hard) Sauce

In a food processor combine:

6 T butter *
1 c confectioner’s sugar
2 t orange juice

Mix with steel blade until well blended, then stir in

1 T orange zest (use organic orange)

Store in refrigerator until one hour before serving. Serve at room temperature.

*Use butter not a butter substitute. For a lower cholesterol version, amount of butter may be reduced and amount orange juice increased.

This is requisite accompaniment for Cranberry Pudding and also a good garnish for Orange Steamed Pudding and Pumpkin Steamed Pudding

For hard sauce, use brandy instead of orange juice.

For a traditional hard sauce, use brandy instead of orange juice and omit the orange zest.

Reviewed 5/21/17

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