Sunny and bright like a bowl of lemons, clementine sauce is so easy to make and so delicious. It is light and tart, best served slightly warm. It is just perfect as a topping for berries or ice cream or even pancakes for breakfast!
Clementine Sauce (from epicurious.com)
Prep time: 10 minutes
Cook time: 5 minutes
Juice of 8 clementines (about 1 cup), minus the seeds but the pulp is okay
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons butter.
Juice the oranges and discard the seeds. It’s not necessary to strain the juice. Put juice, sugar and cornstarch in a saucepan. Heat, stirring, until the sugar and cornstarch are blended into the juice. The mixture will thicken slightly. Add the butter and stir until dissolved. Cool until it is just warm. Refrigerate leftovers. When refrigerated or cooled, the sauce thickens, so warm the sauce before serving, stirring until the sauce is liquid.