Mixed Citrus Sauce Recipes

CITRUS SAUCE

Steps:

• In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
• Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

MIXED CITRUS VINAIGRETTE

Steps:

• Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

MIXED CITRUS SAUCE

Steps:

• Combine sugar, cornstarch, and 1/4 teaspoon salt in a medium saucepan. Whisk in water. Bring to a boil, whisking. Continue to boil, whisking, until clear and thick, about 6 minutes more.
• Stir in butter, lemon zest, and citrus juices. Cook, stirring regularly, until smooth, 2 to 3 minutes more.

SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN

Steps:

• Chicken:
• Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
• Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
• Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
• Dipping sauce and assembly:
• Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
• Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
• Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
• Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
• Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

CITRUS SAUCE - FOR VEGETABLES OR AS A MEAT MARINADE

Steps:

• In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens.
• Pour sauce through a strainer into a bowl or storage container.
• Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving.
• *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.

CITRUS-SPICED MIXED OLIVES

Steps:

• Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
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CITRUS SAUCE FOR CITRUS SECTIONS

Steps:

• Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections.

CITRUS SAUCE

Steps:

• Place the chicken broth in a medium saucepan over medium heat. Simmer until reduced to 1/4 cup, about 15 minutes.
• Add the lemon and orange juices and butter. Simmer until the sauce is thick enough to coat a spoon, about 20 minutes. Add salt and pepper to taste. Add herbs until just before serving.

MIXED CITRUS CURD

Steps:

• Place sugar, butter, eggs, juices, zests, and salt in a 2-quart saucepan over medium heat. Cook, whisking constantly, until curd starts to bubble and thicken, and can coat the back of a wooden spoon, 8 to 10 minutes. Remove from heat and pour into a bowl. Place a piece of plastic wrap over the surface to prevent a skin from forming.
• Refrigerate curd until set, 2 to 3 hours.

MIXED CITRUS "MARMALADE"

Steps:

• Cut ends off kumquats, then cut into 1/4-inch-thick rounds, removing seeds. Place kumquat slices in medium saucepan; pour enough cold water over to cover by 2 inches. Bring to boil over medium-high heat. Immediately remove from heat; strain. Return kumquat slices to pan; repeat blanching 2 more times. Transfer kumquat slices to medium bowl. Combine 2 cups sugar and 1 cup water in same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves, then bring to boil, brushing down pan sides with wet pastry brush. Add kumquat slices; press gently to submerge. Reduce heat so that mixture barely simmers. Cover surface with parchment round. Cook without stirring until kumquats are translucent, 15 to 18 minutes. Remove from heat; let stand 15 minutes.
• Using slotted spoon, transfer kumquat slices to medium bowl. Add lemon slices and lemon juice to syrup in pan, pressing to submerge. Bring to boil. Reduce heat so that syrup barely simmers. Cover surface with parchment round. Cook without stirring until lemon slices are translucent, occasionally pressing on parchment to submerge slices, 40 to 45 minutes. Remove from heat; let stand 15 minutes. Transfer lemon slices to cutting board; cut each into quarters. Add lemon quarters and syrup to bowl with kumquat slices. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Cut off peel and white pith from blood oranges. Working over bowl to catch juices and using small knife, cut between membranes to release segments. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain syrup from kumquat-lemon mixture, reserving syrup. Drain orange segments. Combine fruit in medium bowl, adding some syrup if mixture is dry.

CHICKEN WITH CITRUS SAUCE

Steps:

• 1. Salt and pepper the chicken. Heat oil in a heavy skillet and brown chicken, cooking all the way through. Remove the chicken from the skillet and keep warm.
• 2. Add onion and garlic to the skillet and cook just long enough for onions to become soft. Turn heat to high under skillet and add orange juice, lemon juice, lime juice, pineapple juice, honey, cilantro and ginger. Cook stirring frequently untill sauce starts to thicken. Turn the heat to a simmer and add chicken to the skillet stirring to cover chicken in sauce. Serve.

ZESTY CITRUS SNACK MIX

Steps:

• Preheat oven to 400°. Remove skins from garbanzo beans; discard. Toss garbanzo beans with oil and salt; spread in a single layer in a foil-lined 15x10x1-in. pan. Bake until very crunchy, 30-35 minutes, stirring every 15 minutes. Remove from oven; cool completely., Whisk melted butter, brown sugar, orange and lime zest, soy sauce and seasonings. Add pita squares, pretzels, cashews and almonds; toss to coat. Spread evenly into 2 foil-lined 15x10x1-in. baking pans. Bake until dry and crisp, 10-15 minutes, stirring occasionally. Add garbanzo beans to pita mixture. Cool completely. Store in an airtight container.

FRUIT CUP WITH CITRUS SAUCE

Steps:

• In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. , Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.