Orange Sauce on Ricotta
This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2007
- 2 navel oranges, segmented, juice reserved
- 1/2 cup orange marmalade
- 2 cups part-skim ricotta cheese
- Shortbread cookies, for serving (optional)
In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.