Sweet Blood Orange Sauce

It starts with fresh-squeezed blood orange juice and cooks down into a sweet and zesty fresh dessert sauce. I originally made this to top a Japanese Sweet Potato Cheesecake, it would be amazing on top of pancakes or waffles in the morning…just saying.


  • 1 Tablespoon organic cornstarch
  • 1 cup blood orange juice (about 5 oranges)
  • 2 Tablespoons coconut sugar or agave nectar
  • zest from 1 blood orange
  • flesh from 1-2 blood oranges, segmented


  1. In a small pot mix together 1 Tablespoon organic cornstarch with about 1 tablespoon of the blood orange juice. When the cornstarch has dissolved, pour the rest of the juice into the pot. Next, stir in the sugar and orange zest.
  2. Heat on medium-high, whisking frequently until mixture comes to a boil. Remove from heat.
  3. Let cool in refrigerator completely in a covered container before stirring in orange segments.

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