Salsa All'Arancia

Orange Sauce

Lemons and oranges became very popular in Southern Italy in the Middle Ages. Only in the Renaissance did the Florentines began to use and trade them in Northern Italy and throughout Europe.

Florentine chefs were the first to use orange and lemon juices in their recipes, the most famous being papero al melarancio, known today as duckling with orange sauce.

 1/2 cup oil
 1/2 cup red wine
 1 cup orange juice
 2 tbs. orange peel, grated
 salt

Combine wine and oil and bring to a simmer. Add the orange juice, drop by drop, add a pinch of salt, simmer until reduced by one third, and then add 2 tbs. of grated orange peel. Stir well and remove from heat.

This basic sauce is ready to serve as is or it may be used as a condiment for beef, poultry and venison.