The sauce will thicken as it cools. Remove the orange zest strips if desired for a polished presentation, or leave them in for a rustic look. Serve at room temperature or chilled as a perfect ...

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Preheat waffle iron. For the blood orange sauce, into a blender, place oranges, sugar, lemon juice, and orange zest and purée until smooth. In a small saucepan over low heat, add orange mixture, ...

When made from scratch, you can control the sweetness in the sauce, letting the tart berries take the lead. A blend of honey and fresh orange juice gives depth to that sweetness and complements ...

In a medium pot, over medium-high heat, add juice, Grand Marnier, brown sugar, and cinnamon. Stir until sugar dissolves. Add cranberries and zest and bring to a boil. Cook for 5-10 minutes, until ...

For the candied blood oranges, into a saucepan, bring water and sugar to a boil. Add orange slices and boil each side for 15 minutes. If you can’t fit all the slices, repeat the process with fresh ...

Stir in toasted pine nuts and a little orange brandy at the end, if you’d like. Get the recipe. Cranberries go surprisingly well with bourbon in this sauce, which is extra thick and jammy.