Here's a good one that's cranberry and orange:

CRANBERRY & ORANGE SAUCE

1 2/3 cup (9 oz or 250 grams) fresh or frozen cranberries
1/3 cup (2 oz or 50 grams) dried cranberries
3 TBSP sugar or sugar substitute
4 TBSP fresh orange juice
2 TBSP Grand Marnier or any orange-flavoured liqueur (optional)
1 TBSP frozen orange juice concentrate
1 TBSP grated orange zest
1/2 teasp cinnamon

1. In a saucepan, combine the cranberries, dried cranberries, sugar, orange juice, Grand Marnier, orange juice concentrate,
orange zest and cinnamon. Bring to the boil. Reduce the heat to a simmer and cook, stirring occasionally for
10 minutes or until the cranberries burst and the sauce is thickened.

Makes about 10 oz (300 grams).

Source: Rick Gallop's GI Diet Cookbook

Orange sauce
* 3/4 cup orange juice, plus 2 tablespoons
* 3/4 cup chicken broth
* 1 cup orange marmalade
* 1 tablespoon cornstarch

Directions
In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.

You can use this on chicken and it's really good on duck or even a pork loin roast.

Linda

Orange chicken in a good Chinese restaurant is not simply chicken with an orange sauce over the top.

The orange suace is cooked with the chicken and forms more of a glaze on the chicken than a drippy sauce. Here's one recipe for the whole thing:

SZECHWAN ORANGE CHICKEN

Serves 2

Ingredients

Marinade

1/2 Tbs cornstarch
1 Tbs mirin, dry sherry or dry white wine
1/2 pound boneless chicken breast, cut into 1/2-inch pieces

Sauce

1/2 Tbs minced ginger
1 stalk green onion, minced
1/2 Tbs white pepper
1/4 cup orange juice
1 Tbs mirin, dry sherry or dry white wine
2 Tbs soy sauce
1 tsp brown sugar
2 Tbs dried orange peel**,
soaked in hot water for 1/2 hour and shredded
2 tsp sugar or honey
1/2 tsp sesame oil

For the Stir-fry

2 Tbs peanut oil
6 small dried Thai-type chilies

Directions

Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.

Combine all the sauce ingredients in a bowl, stir well, and set aside.

Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute.

Push the chicken up to the sides of the wok, making a well in the middle, and add the sauce and heat for an additional 30 seconds for the sauce to reduce and thicken.

Remove the chiles before serving.

** dried "orange peel" in Asian markets is actually the peel of a mandarin/tangerine. This is a good thing.

Of course, if you don't like your orange chicken too spicy, omit the white pepper and especially the chilis.

Joe

Thanks! I am sorry it looks like I didn't respond to you, but I know I did. It seems to have not gotten here! My mouth is watering!

Tami

Frozen orange juice concentrate. Spread it over chicken breasts and bake until the chicken is done. Simple but good.

: )
lyra