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ORANGE GASTRIQUE SAUCE

Do not let the fancy name fool you. Gastriques are really nothing more than the western world version of sweet and sour. Using equal parts vinegar and sugar, simmering them down to half volume, and voila, you have a basic gastrique.
Total Time 30 mins
Course Side Dish
Cuisine Italian
Calories 67 kcal

Ingredients
  

  • 1 Half orange
  • ½ Cup sugar
  • ½ Cup apple cider vinegar

Instructions
 

  • Using a vegetable peeler skin one half of an orange, getting the colored part of the peel while leaving the white pith behind. In a small pot combine ½ cup sugar, ½ cup apple cider vinegar and the rinds.
  • Bring to a soft boil and continue simmering for approximately 15 minutes until it has become sticky with a syrup consistency.
  • Remove the orange rind.

Notes

Put a thin spread on the plate under your scallops, or drizzle lightly over the top.