Food & Cooking Recipes Quick & Easy Recipes Orange Sauce on Ricotta 3.3 (30) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake. Ingredients 2 navel oranges, segmented, juice reserved ½ cup orange marmalade 2 cups part-skim ricotta cheese Shortbread cookies, for serving (optional) Directions 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. 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. Rate it Print