Orange, Champagne & Honey Sauce

Orange, Champagne & Honey Sauce

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From: EatingWell Magazine, November 2019

Leftover sparkling wine might lose its bubbles, but the flavor is perfectly paired with orange juice and coriander to make a simple healthy sauce for pork or swordfish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon extra-virgin olive oil
  • ¼ cup minced shallot (about 1 medium)
  • 1½ cups sparkling wine plus 1 tablespoon, divided
  • ½ teaspoon orange zest
  • ¼ cup orange juice
  • 1 tablespoon honey
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon butter

Preparation

  • Prep

  • Ready In

  1. Heat oil in a small saucepan over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add 1½ cups wine, orange zest, orange juice, honey, coriander, salt and pepper; bring to a boil. Cook, stirring occasionally, until the sauce is reduced by about half, 10 to 12 minutes.
  2. Whisk the remaining 1 tablespoon wine with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.
  • To make ahead: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 83 calories; 3 g fat(1 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 4 mcg folate; 4 mg cholesterol; 3 g sugars; 2 g added sugars; 120 IU vitamin A; 4 mg vitamin C; 4 mg calcium; 0 mg iron; 74 mg sodium; 35 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ alcohol equivalent, ½ fat

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