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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.

  • Prep:
  • 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)


  1. 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.)

  2. To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.

Cook's Notes

To segment an orange, use a sharp knife to slice off the top and bottom of the orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.

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