Wednesday, February 6, 2008
Orange (Hard) Sauce
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.