Neither too sour nor too sweet, this classic sauce benefits from a winning combo of bright citrus and warming cinnamon.
I am making this recipe for the past 10 years, I found it in an old Bon Apetit magazine. It is simply the best!This recipe should be more specific about the size of orange pieces. I did "chop" size pieces and they did not break down. Had to remove them and run through an emersion blender before adding back in.This was so simple and it has so much flavor! I used really ripe local oranges for mine and I didn’t get any bitterness from the rinds after boiling.
If you have elderly family, I'd definitely recommend chopping up the orange into tiny pieces/removing as much of the flesh from the tougher parts as you can. Some of the orange pieces just don't break down and are harder to chew.Orange can cause bitterness just cut it with salt a little bit at a time...it’ll smooth outWell, boiling the orange did not remove the bitterness at all. I think if there is a next time I will just use Mandarin orange slices.
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