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Categories:Viewed: 15 - Published at: 2 years ago
Ingredients
- Zest, segments, and juice of 2 oranges or tangerines
- Juice of 2 limes (34 tablespoons)
- 4 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 2 teaspoons cornstarch
- 1/2 cup sweet chili sauce (available in a bottle at most Asian markets)
- 1 tablespoon chopped cilantro, optional
Method
- Use a zester to zest the oranges or tangerines; set the zest aside.
- To make the segments, use a sharp knife to cut a generous slice off the top and bottom of the oranges, exposing the juicy insides.
- Working from top to bottom with a small, sharp knife (I like a 4-inch blade), cut the peel off in strips, going deeper than usual so that the outer membrane of the fruit is removed.
- Work your way all around the fruit, curving your cuts with the shape of the fruit, until the orange flesh is fully exposed.
- Discard the skin and membrane.
- Pick up the fruit in one hand and, working over a bowl, turn the fruit on its side and with the knife in the other hand, slice in between the membranes that separate the sections, releasing a completely peeled segment into the bowl, which will also catch the juice.
- Drain the juice into a small saucepan and reserve the segments.
- Add the zest, lime juice, sugar, soy sauce, and ginger to the saucepan.
- Bring the mixture to a boil, then lower the heat and simmer for 5 minutes.
- Mix the cornstarch with 1 teaspoon water and whisk into the hot mixture.
- Bring it to a boil, then lower the heat and simmer until thickened, about 3 more minutes.
- Stir in the sweet chili sauce and cool.
- Stir in the reserved segments and cilantro.
