I made the sauce with fresh satsuma juice and though it was good I think a mixture of tangerine and orange juice would work just as well. The benefit of the the satsuma juice (in my opinion) is the depth of color it yields.
Satsuma Sauce
Chef Ken Smith of New Orleans's Upperline Restaurant serves this sauce, made with satsumas, a citrus fruit native to Louisiana and harvested in the fall and early winter, on Acadian syrup cake. This sauce also pairs well with ginger cake or other spiced cakes. Substitute small navel oranges for satsumas.
1 cup freshly squeezed satsuma juice
or orange juice
1/2 cup sugar
1 tsp. satsuma zest or orange zest
3 tbsp. Grand Marnier
1 tbsp. cornstarch
4 tbsp. unsalted butter, cut into cubes
and chilled
1/4 cup orange marmalade
1. Combine juice, sugar, and zest in a 1-qt. saucepan and stir until dissolved over high heat, about 3 minutes.
2. Meanwhile, combine Grand Marnier and cornstarch in a small bowl and stir to dissolve. Add the cornstarch mixture to the saucepan. Bring sauce to a boil and cook, stirring occasionally, until sauce thickens, 5 minutes.
3. Remove from heat and whisk in butter and marmalade. Let cool to room temperature before drizzling over cake.
MAKES 1 3/4 CUPS
Ratings & Reviews (1)
Satsuma Sauce
Reviewed by erica.kocis on
.
I made the sauce with fresh satsuma juice and though it was good I think a mixture of tangerine and orange juice would work just as well. The benefit of the the satsuma juice (in my opinion) is the depth of color it yields.
Rating: 4
