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Orange Sauce (sauce à l'orange)

Classic orange sauce from Erken's Stor kokebok 1914: sugar syrup boiled 10 min, with orange zest, orange juice and white wine added, thickened with sago flour. Served hot or cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 499 (falt i det fri)

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About the dish

From the chapter "Dessert sauces" in Henriette Schønberg Erken's "Stor kokebok" (1914). Wine sauces with citrus were a common accompaniment to puddings, mousses and baked desserts.

How to make it

  1. 1

    Boil sugar syrup

    Boil the sugar and water for 10 minutes, and skim off the foam.

  2. 2

    Add orange and wine

    Stir in the grated zest of 2 oranges, the juice of all 3 oranges and the white wine. Return to the heat and bring to a boil.

  3. 3

    Thicken the sauce

    Slake the sago flour in 2 tbsp of cold water, pour it into the sauce while stirring and bring to a boil.

  4. 4

    Serve

    Serve hot or cold with pudding, mousse or baked desserts.

Changes from the original

Measurements are given in modern units (dl, g), and sago flour may be replaced with cornstarch. The method is divided into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 499) → 1949 (korrekturlest, s. 575)~42% av teksten endretfjernetlagt til
150 gr. sukker 2 del. vand dd. vann 3 appelsiner 1 1/2 del. 1½ dd. hvitvin 10 gr. sagomel. potetesmel. Sukker og vand vann kokes i 10 minutter, skummes. Det revne appelsinskal, appelsinskall av 2 appelsiner, appelsinsaften og vinen tilsættes, sættes tilsettes, settes over ilden varmen og gives gis et opkok. Sausen jevnes med sagomelet, potetesmelet, utrørt med 2 spiseskeer spiseskjeer koldt vand, vann, som tilsættes tilsettes sausen under omrøren og gives gis et opkok. Serveres varm eller kold.

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Frequently asked questions

How long should the sugar syrup boil?
Sugar (150 g) and water (2 dl) are boiled for 10 minutes, and skimmed along the way. The total time for the sauce is about 25 minutes.
What is used to thicken the sauce?
10 g sago flour slaked in 2 tablespoons of cold water. It is added to the sauce while stirring, and the sauce is then brought to a boil.
How are the oranges used?
The recipe uses 3 oranges: the grated zest of 2 of them, plus the juice. Zest, juice and 1 1/2 dl white wine are added to the syrup base and brought to a boil.
Is the sauce served hot or cold?
Either way works – in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 499) it says the orange sauce is served hot or cold. The recipe is intended for 6 servings.

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