Raspberry Orange Sauce Recipes

GRILLED ORANGE SLICES WITH FROZEN YOGURT AND RASPBERRY-FUDGE SAUCE

Steps:

• Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
• Arrange orange slices on hot grill and grill 2 minutes per side, until golden brown.
• In a medium bowl, combine fudge sauce and raspberry preserves. Cover and microwave on HIGH for 30 seconds, until warm.
• Spoon frozen yogurt over orange slices and drizzle raspberry-fudge sauce over top.

RASPBERRY ORANGE SAUCE

Steps:

• Combine raspberries, orange juice and sugar in saucepan.
• Bring to boil, stirring constantly.
• Dissolve constarach in water.
• Add to pan and cook stirring for 2 minutes.
• Chill sauce until cold, about 15 minutes.

ORANGE RASPBERRY CHICKEN

Steps:

• Heat a large skillet over medium high heat.
• Add oil and heat until it ripples.
• Brown chicken on both sides until lightly browned, about 3 minutes per side.
• Remove from skillet to a plate and keep warm.
• Add shallots and garlic and sauté until soft, about 3 minutes.
• Blend remaining ingredients in a small bowl.
• Pour into skillet and mix with shallots and garlic.
• Return chicken to skillet.
• Bring to a boil, reduce heat and simmer 20 minutes, basting chicken occasionally with sauce.
• Remove lid, increase heat to medium and simmer an additional 5-10 minutes until sauce is reduced and slightly thickened.

CHICKEN WITH ORANGE RASPBERRY SAUCE

Steps:

• Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with cooking spray. , Transfer to a 9-in. square baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. , In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken.

RASPBERRY SAUCE

Steps:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

PEACH-RASPBERRY BUNDLES WITH ORANGE CUSTARD SAUCE

Steps:

• Combine cream, milk, and orange peel in heavy small saucepan. Bring to simmer. Remove from heat. Cover and let steep 15 minutes.
• Whisk yolks and sugar in medium bowl to blend. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over medium-low heat until mixture coats back of spoon and leaves path when finger is drawn across, stirring constantly, about 7 minutes (do not boil). Pour into bowl. Chill until cold, whisking occasionally, about 3 hours. (Sauce can be made 1 day ahead. Keep chilled.)
• Line baking sheet with parchment paper and spray with nonstick spray. Roll out 1 pastry sheet to 14-inch square. Using 5-inch-diameter bowl as guide, cut out 4 circles. Transfer circles to prepared sheet; cover with plastic. Repeat with second pastry sheet. Transfer pastry circles to same baking sheet, placing atop plastic wrap. Freeze 10 minutes.
• Toss peaches, raspberries, 2 1/2 tablespoons sugar, flour, and lemon juice in medium bowl.
• Roll out pastry circles on lightly floured surface to 7-inch-diameter rounds. Place 1/4 cup fruit mixture in center of each round. Gather dough atop fruit and twist and pinch firmly to enclose completely. Place on large baking sheet. Freeze bundles at least 15 minutes. (Can be made 1 day ahead. Keep frozen.)
• Preheat oven to 400°F. Brush bundles all over with egg white, and sprinkle each with 1 teaspoon sugar. Bake until golden, about 22 minutes. Cool on baking sheet on rack at least 10 minutes.
• Place 2 tablespoons sauce in center of each of 8 plates. Place 1 bundle in center of each plate and serve warm.

ORANGE CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
• Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
• In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
• Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

RASPBERRY-ORANGE CHICKEN

Steps:

• Season the chicken breasts to taste with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Sear, and cook until browned on both sides and the juices run clear, about 10 minutes. Remove chicken and keep warm.
• Melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes. Pour in red wine vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil. Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. Reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened. Add the chicken breasts to the sauce, and cook to reheat. Serve chicken with sauce spooned over it.