Reviewed: Jul. 1, 2009

I really loved this tangy orangy sauce,I used the blonde rasins and it turned out great.Big flavor and not to orangy the orange is actually pretty subtle,great on ham sandwitches the next day,mmmmmmmmmmmmmmmm mmmmmmmmmmmmmmmmmmm

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Richardjs37

Cooking Level: Intermediate

Living In: Meddybemps, Maine, USA

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Reviewed: Jun. 6, 2009

I rarely give five stars, but this one deserves it. Barb warmed it up for lunch the next day, and that is a rare occurance. Delicious!

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CLIFFORD BOREN

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Reviewed: Apr. 12, 2009

I would omit the sugar entirely as it is very sweet. I used pineapple juice instead of orange and cinnamon instead of cloves. Absolutely mix the cornstarch with a little water before adding to raisin mixture.

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naplesqueen

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Reviewed: Dec. 17, 2008

Great recipe! I made my own marmalade, and the family loved it!.

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Brandi

Cooking Level: Expert

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Reviewed: Dec. 2, 2008

I didn't have cloves so I left that part out of the recipe. I knew better to add the dry mixture to the boiling sauce and it did make clumps so I put everything in the blender and it turned out GREAT. I served it with a pork roast and my roommate couldn't stop eating it. It made a good amount of sauce so now I have some in the fridge and look forward to using it with some pork chops.

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RUTHIEV

Cooking Level: Expert

Home Town: North Highlands, California, USA

Living In: Castro Valley, California, USA

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Reviewed: Feb. 28, 2008

This was a great base recipe to start from. I must admit I hardly ever follow a recipe exactly. The changes I made: I used dried cranberries instead of raisins. I left out the salt and sugar entirely. I used a shake of cinnamon along with the cloves. It was sweet and spicy and thick. Wonderful over ham or chicken.

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HARRIMV

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Reviewed: Apr. 15, 2006

was very delicious. Will make again

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kermiy

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Reviewed: Apr. 1, 2005

really good, would make it again!

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ANGELLLLLA

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Reviewed: Dec. 30, 2002

Decrease the amount of sugar a little, use a good quality orange marmalade which shouldn't be very sweet, and add a good splash or two of cabernet savignon! These small changes made for a very easy but memorable sauce to use with left over baked ham.

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DHIANE

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Reviewed: Nov. 23, 2002

Thin the corn starch with a little bit of cold water before you add it to the mixture, or else you'll end up with small clumps of corn starch in the finished recipe. Our family thought this recipe was too sweet.

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