top of page

Orange-Ginger Sauce

Here’s an oriental-inspired dipping sauce that’s delicious either warm or cold. Our version of this classic sauce is gluten, dairy and cornstarch free.



  • 1/3 cup orange juice concentrate (do not dilute)

  • 2 Tbsp gluten-free tamari soy sauce (or liquid beef bouillon) concentrate

  • ½ tsp arrowroot starch

  • 1 Tbsp coconut oil (or vegan margarine)

  • 2 Tbsp minced fresh gingerroot

  • 1 heaping tsp honey


In glass measuring cup, combine orange juice concentrate with tamari soy sauce. Add arrowroot starch and beat with a fork or whisk, until well combined. Set aside.

In a small saucepan, heat the coconut oil over medium-high heat. Add the minced gingerroot and cook for 1-2 minutes, until the ginger is soft but not browned.

Turn the heat to low. Add the honey. Mix in until the honey melts.

Give the orange mixture another good beating, then add it to the ginger mixture in the saucepan.

Turn the heat back up to medium-high, to get the mixture bubbling.

Cook, stirring constantly for 5 minutes.

Turn the heat off and continue to cook, stirring frequently until the sauce lightly coats the back of a spoon.

Remove from heat. Cover until ready to use warm. Or let cool completely and refrigerate until ready to use cold.

Yield: About 1/3 cup. It can be easily doubled or tripled to make more sauce.

Very versatile, this sauce is great with cooked meat, chicken or seafood.


bottom of page