This super-quick sauce can be served over ricotta, as it is here, or drizzled on vanilla ice cream or pound cake.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

30 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
This recipe looks good and especially refreshing on a hot day. Would like to make for weekend bbq and was wondering if I could use canned mandarins and whole milk ricotta, because that's what I have on hand?