From Cheryl of North Carolina
Orange Ancho Chile Sauce
Makes 6 Servings
2 C. Orange Juice
1 C. Orange Sections, chopped; white membrane
removed (about 1 large or 2 medium oranges)
2 T. Butter
2 T. Chopped Shallots (about 1 – 2 shallots)
1 T. Cornstarch
2 tsp. Ancho Chili Powder
1 tsp. Grated Orange Zest
½ tsp. Ground Cumin
½ tsp. Kosher Salt (or other coarse salt)
In a medium saucepan, melt the butter over medium
heat and add shallots; sauté shallots until softened.
Whisk cornstarch into the orange juice, then pour into
the saucepan with the butter and onions. Simmer,
stirring occasionally for 5 minutes (mixture will begin
to thicken). Add the remaining ingredients to pan,
stir to combine well. Continue to cook and stir over
medium heat for 10 minutes. Mixture will be thickened
and syrup-y. Serve warm with grilled steaks.
