Orange Sauce On Ricotta Recipe | PBS Food

Orange Sauce On Ricotta

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Yield: Serves 4


  • 2 navel oranges segmented (see note, below), juice reserved
  • 1/2 cup orange marmalade
  • 2 cups part-skim ricotta cheese
  • shortbread cookies for serving (optional)


  1. 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.)
  2. To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
  3. SEGMENTING AN ORANGE: Using a sharp knife, slice off top and bottom of 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.
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