Zesty Tangerine Sauce makes a great addition to your weekly food prep!
Why I Love This Zesty Tangerine Sauce
This Zesty Tangerine Sauce a really simple recipe that would be great on salmon or chicken and adds a great tang and slight sweetness. To make this recipe, you’ll reduce down the juice of three tangerines together with ginger for sharpness and ghee for creaminess.
You can also use grass-fed butter instead of ghee to add an extra silky mouthfeel. But if that won’t work for your dietary needs, ghee (clarified butter) is a perfect substitute.
If you can’t find tangerines, oranges would work perfectly. Using the zest guarantees more flavor than using just juice alone.
How to Zest an Orange
Zesting an orange probably sounds more complicated than it really is. The zest is loaded with citrusy essential oils and has so much flavor. To zest your orange – or any citrus fruit really – you’ll want a tool called a microplane.
A microplane is a super-fine grater. Simply lightly run it across the surface of your orange so that the colored part of the skin is removed. Don’t push so hard that you take the bitter white pith with it. Simple!
Zesty Tangerine Sauce
Zesty Tangerine Sauce is a really simple recipe that would be great on salmon or chicken and adds a great tang and slight sweetness.
- 3 tangerines juice, about 1/2 cup and zest of 2
- 1 tsp ground ginger
- 1 tbsp ghee sub coconut oil
- Pinch sea salt
- Add all the ingredients in a small saucepan.
Bring to a boil over medium heat, then turn to low and reduce until ~1/4 cup of liquid remains, about 10 minutes. You want the sauce to be slightly thickened.