Orange Habanero Sauce

A tangy, sweet and fiery sauce made by boiling orange juice down with a habanero, then finishing it with honey. Use it as a glaze for shrimp and chicken or a drizzle over desserts.

Course Sauce

Keyword Habanero Pepper

Prep Time 5

Cook Time 35

Total Time 40

Servings tablespoons

Calories 46kcal

Ingredients

6 cups orange juice pulp-free
1 habanero pepper halved and seeds removed
1 tablespoon honey
salt a pinch, or to taste

Instructions

In a wide saucepan or deep skillet, bring the orange juice and habanero halves to a boil over high heat. Keep it at a steady boil, stirring often, until the juice has reduced to about 1 cup, roughly 30 to 40 minutes. Turn the heat down to medium as it gets close, since the thickened juice can scorch.
Remove the pan from the heat and lift out the habanero halves with tongs or a slotted spoon.
Add the honey to the sauce and stir until combined.
Season with a pinch of salt and taste. Let the sauce cool before using it as a glaze or drizzle; it thickens a little more as it cools.

Notes

Wear gloves when you halve and seed the habanero, or wash your hands well right after.

For more heat, leave the seeds in. For less, pull the habanero halves out partway through the reduction.

The reduction time depends on your pan. A wide skillet boils the juice down faster than a narrow saucepan.

Nutrition