Tangerine and Lemon Sauce

2/3 cup of tangerine juice, preferably freshly squeezed
1 Tbsp. lemon juice
1 Tbsp. butter, salted
1/2 Tbsp. cornstarch
1 Tbsp. tangerine/orange zest (OPTIONAL)

Prep Time: 5 min.
Cook Time; 5 min.
Total Time: 10 min.


  1. Place tangerine juice, lemon juice, butter, and orange/tangerine zest (if using) in a small sauté pan over a medium temperature. Cook until the butter is melted and the liquid is steaming.  DO NOT BOIL.
  2. In a separate small bowl, place the cornstarch.  Once the tangerine juice is steaming, pour a small amount of the juice into the bowl with the cornstarch.  Mix to form a light paste.
  3. Add the paste back to the steaming tangerine liquid and stir slowly.  The sauce should shortly thicken in consistency.  If it does not thicken enough, repeat step 2 with 1 teaspoon of corn starch.  If it is too thick, thin with some water.
  4. Best served with chicken or fish.

Nutrition Information per Serving
Servings: 4
Calories: 54
Calories from Fat: 25
Total Fat: 3 g
Carbohydrates: 7 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 26 mg


One thought on “Tangerine and Lemon Sauce

  1. Pingback: Tilapia with a Tangerine Lemon Sauce |

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