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