Chinese Orange Sauce

Chinese Orange Sauce, simply because I had a few clementines that needed to be used up.

According to one website, traditional orange sauce is made with dried tangerine rind, so guess what I did today?

The one kitchen toy I don’t own is a dehydrator, but only because it was somehow lost by the movers during transit. So instead I used the oven’s bread proofing setting. Where there’s a will there’s a way. LOL

The sauce smells delish and Handsome Husband is eager to try it, so I’ll do something with it for tomorrow’s dinner. Suggestions?


  • 1/4 cup Maple Syrup
  • 1 cup OJ
  • 3 clementines, peeled
  • 1 tbsp dried clementine peel or orange zest
  • 1/4 cup liquid aminos
  • 1/4 cup rice vinegar
  • 3 cloves garlic
  • 1/2 small onion, diced
  • 1/2-inch fresh ginger
  • 1 tbsp ground flaxseed 
  • 1 tbsp tapioca starch/powder/flour
  • Pinch of Red Chile Flakes — optional


  1. Add all ingredients EXCEPT TANGERINE PEEL & CHILI FLAKES to blender and process until smooth
  2. Pour into sauce pan, add remaining ingredients and simmer until sauce thickens
  3. Store cooled sauce in tightly covered container (I use mason jars) in the fridge

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