Reviewed: Jun. 11, 2009

Good base but try using white wine instead of water. Deglaze before adding juices. I added minced jalapenos and cilantro for a little heat. I also added a pat of butter after reducing for a little creaminess.

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Momma G

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Reviewed: Jun. 4, 2009

this just didn't do it for us. I was looking for more of an orange glaze and I think the lemon I used was way too big. I used chicken stock in place of the water and a dash of balsamic vinegar. Too lemony, next time leave out the lemon and lime, just use orange maybe.

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 4, 2009

This was fabulous! I was doing a "dinner in a hurry" and used fresh OJ, but botteled Lemon & Lime juices. I added a little orange zest to brighten the flavor and a bit of ginger for kick. And I thickened with a little corn starch. My hubby and I both loved it and I will be making this regularly.

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Mrs. Klett

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Reviewed: Sep. 5, 2005

Very good but very sweet. I think maybe I would like it more with a little more fresh juice added in. Very good otherwise.

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Louisiana Lady

Cooking Level: Beginning

Living In: Zachary, Louisiana, USA

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Reviewed: Jun. 12, 2005

Excellent, easy recipe. I tried it on salmon... prepared fish with very light oil and some salt, lightly brushed on glaze before grilling. Cooked as usual, recoat with glaze, and serve as a sauce. I'll break this one out for company I want to impress.

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SNUSA

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Reviewed: Nov. 20, 2004

I was looking for an easy way to give some flavor to my mahi mahi & this recipe worked great! I didn't have a real orange so I used regular orange juice & cut back on the water and sugar a bit, but it still worked. I'm sure with a freshly juiced orange, it would be even better!

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