Orange Ginger Sauce

Fresh orange juice and zest simmer down with ginger, garlic, soy, and vinegar into a versatile sauce that can stay pourable or thicken into a light glaze.

22 min

1 cup sauce

A small bowl of orange ginger sauce shows a glossy amber surface flecked with orange zest and ginger.

Ingredients

3 medium oranges, zested and juiced (about 1 cup juice)

2 tbsp fresh ginger, finely grated

1 garlic clove, finely grated

1/4 cup low-sodium soy sauce

2 tbsp rice vinegar

2 tbsp honey

1 tsp toasted sesame oil

1 tsp cornstarch

1 tbsp cold water

Equipment

Small saucepan · Fine grater · Citrus juicer · Measuring cup · Small bowl · Whisk

Keep the citrus bright

Reduce the juice gently before adding soy, vinegar, and ginger so the orange stays distinct.

Use it your way

Keep it pourable for spooning or use the optional slurry for a light coating glaze.

Prepare the citrus

01. Zest and juice the oranges, strain out seeds, and measure about 1 cup juice.

02. Stir soy sauce, rice vinegar, and honey until the honey loosens into the mixture.

Reduce and season

03. Simmer orange juice and zest for 6 to 8 minutes, until reduced by roughly one third and more fragrant.

04. Stir in the soy mixture, ginger, and garlic; simmer gently for 3 minutes so the aromatics soften.

Choose the texture

05. Taste while warm; keep the sauce over low heat only when making the glossy coating version.

06. Whisk 1 tsp cornstarch with 1 tbsp cold water, stir into the simmering sauce, and cook 1 minute; omit for a pourable sauce.

Finish and serve

07. Off heat, stir in 1 tsp sesame oil and let stand 2 minutes for the texture to settle.

08. Serve warm with vegetables, fish, tofu, pork, or rice; refrigerate remaining sauce promptly.