Follow these steps for perfect results
white sugar
cornstarch
mandarin oranges
drained
mandarin orange liquid
butter
frozen concentrated orange juice
undiluted
In a heavy-bottomed saucepan, combine white sugar and cornstarch.
Drain the mandarin oranges, reserving the juice. Measure the juice and add water to reach 1 1/3 cups of liquid.
Add the liquid mixture to the sugar and cornstarch mixture in the saucepan.
Stir continuously over medium heat until the sauce thickens.
Remove the saucepan from the heat.
Stir in the butter and half of the can of undiluted orange juice.
Gently fold in the drained mandarin oranges.
If desired, heat gently over low heat for a few minutes, stirring occasionally.
Expert advice for the best results
For a thinner sauce, add more water.
For a thicker sauce, use more cornstarch.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to a week.
Drizzle generously over the desired dish. Garnish with a mandarin orange slice.
Serve warm over vanilla ice cream.
Use as a glaze for roasted duck.
Serve with Asian noodles and vegetables.
The sweetness complements the sauce.
A refreshing contrast to the sweet sauce.
Discover the story behind this recipe
Popular in American Chinese cuisine.
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