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Cara Cara Orange Sauce with Sun-Dried Cranberries & Pecans
Attributed to the Hacienda de Cara Cara in Valencia, Venezuela, the Cara Cara is most probably the result of a cross between Washington and Brazilian Bahia navel oranges. It’s low in acid and delectably sweet, with a deep orange flavor with sweet-cherry flavored undertones. This Venezuelan beauty is medium-sized and round, with a yellow-orange rind and is usually seedless. The flesh is a brilliant reddish-pink, which makes it a wonderful accent to salads. In addition to its wonderful eating characteristics, the Cara Cara’s are an excellent source of vitamin C, A and fiber; a good source of foliate and potassium, and a natural source of Lycopene, the disease-fighting antioxidant. This recipe for Cara Cara Orange Sauce is a delicious accompaniment for not only desserts but Pork and Chicken dishes as well. Enjoy!
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- 6 Cara Cara Oranges (for juice)
- 2 Cara Cara Oranges (segmented)
- 2/3 cup Dried Cranberries
- 1/3 cup Pecans, pieces
- 2 Tbsp. Cornstarch
- 1/4 cup Water
- Squeeze juice from the 6 Cara Cara oranges.
- Pass juice through a strainer and into a saucepan.
- Cut and remove segments from 2 additional Cara Cara oranges.
- Add orange segments and cranberries to saucepan and bring mixture to a boil.
- Turn off heat and allow to stand 30 minutes.
- Mix cornstarch and water and add to the orange mixture and return to the heat until mixture simmers.
- Remove pan from heat, stir in pecan pieces, and allow sauce to cool.
- Store under refrigeration.
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