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Pineapple Orange Sauce


This sauce goes great on ham, Chicken, duck, capon and turkey.

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Rate this recipe 4.3/5 (12 Votes)


  • 1 C White Wine
  • 1 C Ginger Ale
  • 1 C Orange Juice
  • 1 C Honey
  • 1/2 tsp Ground Mustard
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1/4 C Butter
  • 1/4 C Cornstarch
  • 2 tablespoons water, or as needed
  • 1 14.5 oz can Pineapple rings
  • 1 11 oz can of Mandarin Oranges


Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

In a medium sauce pan, mix the following with a whisk: Wine, Ginger Ale, Orange Juice, Honey and all 4 spices.

Add the butter and juice from both the Pineapples and the oranges and bring the mixture to a boil

Allow to boil for 15 minutes, stirring occasionally. (also watching for a bubbling overflow)

Mean while, combine the cornstarch with enough cold water to make a thick slurry.

You should be able to stir with a wisk with medium difficulty, yet there should be no lumps.

Use this slurry to thicken the sauce, a little at a time until you reach your desired consistency.

Add the pineapples and Oranges and allow them to heat in sauce.


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