Orange-Chili Sauce
A sweet, spicy, citrus-forward sauce that can also be used as a glaze for chicken wings, duck wings, pork, or other roasted meats.
When applied to meat as a glaze, some of the distinctive taste will be lost. I suggest reserving a portion of the glaze as a dipping sauce to get the full experience.
Ingredients
- 1/4 cup allulose, and more as needed to balance taste/spiciness
- 2 tbs rice vinegar
- Zest of 1 orange
- 1 tbsp orange juice
- 1 serrano or other chile, seeded if you want to reduce heat
- 1 clove garlic
- 1 tbs red chili flakes
- 2 tbs water
- Heavy cream if needed to balance taste/spiciness
Method
- Combine the ingredients in a blender and blend thoroughly, tasting and adjusting ingredients as needed.
- Simmer in a sauce pan until reduced by at least one-third. Reduce further when using as a glaze. The glaze should coat the back of a spoon and appear deep orange-red in color.
- If the glaze becomes too thick or spicy, adjust with water, allulose, and heavy cream to taste.
Storage
Refrigerator
- Store in an airtight container for up to 1 week.
Freezer
- Freeze for up to 3 months.
Reheating
- Warm gently in a small saucepan over low heat.
- If needed, thin with a small amount of water to restore the desired consistency.