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Rosemary orange glaze served in a bowl.
Fresh and aromatic citrus sauce with rosemary

Rosemary Orange Glaze

Author: Flavelo
Sauces and Gravies Recipes
Pairing citrus with herbs is one of the oldest kitchen tricks to brighten up heavy meat dishes. In this sauce, the sunny sweetness of orange meets the earthy, piney character of rosemary. This isn't a heavy cream sauce, but a bright, translucent 'jus' style glaze that coats the meat without overpowering it. Perfect for duck, but surprisingly good with grilled cheese.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Zester: For the orange peel (preferably a microplane).
  • Hand whisk: To mix the cornstarch without lumps.
  • Small saucepan: For cooking.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash the orange thoroughly in hot water, then grate the zest. Squeeze the juice. Chop the rosemary as finely as possible.

Tip: Hot water washing removes the wax layer, giving you cleaner flavor and preventing the grater from clogging.
2 ✓

Sauté the rosemary in the butter over medium heat for 30 seconds. Just until fragrant.

Tip: Heat is needed to release essential oils, but butter browns quickly and herbs can burn, so be alert!
3 ✓

Pour in the orange juice and add the honey. Bring to a boil.

Tip: Honey not only sweetens but adds body and shine to the sauce.
4 ✓

Dissolve the cornstarch in the cold water until smooth, then pour it into the boiling liquid while stirring constantly.

Tip: Cornstarch only thickens at boiling point, but must be dissolved in cold liquid first to avoid clumping.
5 ✓

Add salt, pepper, and the orange zest. Cook for another 2 minutes until thickened.

Tip: Add the zest only at the end to preserve its fresh, 'perfume-like' aroma which would evaporate during long cooking.
6 ✓

Strain if you want a completely smooth sauce, or leave the bits in for a rustic effect. Serve warm.

Tip: Straining creates a more elegant, restaurant-style finish.

Recipe FAQ

Can I use carton orange juice?
In an emergency, yes, but choose 100% unsweetened. However, the essential oils of the fresh fruit will be missing.
The sauce is bitter. Why?
Likely the white pith (albedo) of the orange got in when zesting, or the rosemary burned in the butter. Only grate the orange part!
How long does it keep?
It can be stored in a clean jar in the fridge for up to 1 week.

Ingredients

  • 3/4 cup Freshly Squeezed Orange Juice
  • 1 whole Zest of 1 Orange
  • 1 sprig Fresh Rosemary (finely chopped)
  • 2 tbsp Honey
  • 2 tbsp Butter
  • 1 pinch Salt
  • 1 pinch Ground Black Pepper
  • 1 tsp Cornstarch
  • 1/4 cup Cold Water