Ingredients

The following ingredients have 4 Servings
  • ½ cup Maple Syrup (see notes for option with Dates)
  • 1 cup Fresh Squeezed Orange Juice, with pulp (about 4-5 oranges)
  • Zest of 1 Orange (about 1 tsp)
  • ¼ cup + 1 tbsp Reduced Sodium Tamari (see notes for substitutions)
  • ¼ cup Rice Vinegar
  • 3 cloves Garlic
  • ¾ of a small Yellow Onion
  • ½” knob of Ginger (no need to peel)
  • Pinch of Red Chile Flakes, optional
  • 1 tbsp Cornstarch, Arrowroot, or Tapioca powder (I used Cornstarch)

Instruction

  • 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.