Apricot Orange Sauce Recipes

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.

Steps:

• You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
• To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
• Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
• When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
• Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
• Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.

Steps:

• Put the Orangina, chicken stock, orange zest and juice, and cinnamon stick in a heavy saucepan over high heat, bring to a boil, and let boil for 3 minutes. Remove the pan from the heat and add the apricots. Let soak for 30 minutes. Remove and discard the cinnamon stick. Transfer the apricots and their soaking liquid to a blender. Add the marmalade, brown sugar, vinegar, and lemon juice and purée until smooth. Pour the mixture through a strainer into a saucepan, forcing the fruit pulp through the strainer with a spatula (don't forget to scrape the strained pulp off the bottom of the strainer). Return the sauce to the saucepan and let simmer for 3 minutes over medium-high heat. Dissolve the cornstarch in the orange liqueur and stir this into the sauce. Let simmer for 2 minutes longer; the sauce will thicken slightly. Remove the pan from the heat and whisk in the butter. Add salt, pepper, and additional brown sugar or vinegar to taste. The sauce can be served warm or at room temperature. It can be refrigerated, covered, for up to 5 days. Let return to room temperature or reheat over medium heat.

Steps:

• Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.
• Preheat the oven to 500 degrees.
• Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.
• Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.
• Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.
• Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.
• Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.
• In a large bowl, combine all the ingredients and mix well.;

Steps:

• Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
• Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.

Steps:

• Wash pork chops and pat dry.
• Season with salt and pepper to taste.
• In a large skillet heat the olive oil and add pork chops.
• Brown well, turning once or twice.
• While meat is browning, mix together remaining ingredients.
• Transfer meat to the crockpot.
• Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
• Continue to stir until mixture is thoroughly blended.
• Pour mixture over meat, cover and cook on low for 6 hours.
• Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
• Serve on a bed of jasmine rice.

Steps:

• In a saucepan, over medium heat, melt the butter.
• Add the ginger and cook, stirring, for 2 minutes.
• Stir in the cranberries, sugar, orange juice, and preserves.
• Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes.
• Transfer to a bowl and serve warm. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

Steps:

• Coarsely grate and keep the zest.
• Separate the orange segments.
• Combine orange segments (minus membranes), zest, apricots and sugar.
• Bring to a boil over medium heat.
• When mixture begins to boil, start mashing.
• Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
• Hot pack and seal.
• Hot water bath 15 minutes.