Orange Hard Sauce

Susan Feliciano


I use this on my bread puddings. I love to pour it directly from the stove over the entire pudding, then let it cool a bit and thicken up before serving.
I use the cranberries instead of the raisins when I pair it with Susan's Pumpkin Bread Pudding.

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10 Min
5 Min


6 Tbsp
1 1/4 c
light brown sugar
1/4 c
heavy cream
zest and juice of 1/2 an orange
of salt
1/4 c
raisins or craisins (dried cranberries)
1 tsp
angostura bitters (optional)


Step 1 Direction Photo

1Heat butter, sugar, and cream over low heat until butter is melted.

Step 2 Direction Photo

2Stir in orange juice, zest, and salt. Bring to a boil and process at a full rolling boil for 2 minutes. Remove from heat and stir in raisins or dried cranberries (and angostura bitters, if used).

Step 3 Direction Photo

3You may now pour this sauce directly over a bread pudding or other dessert. Or, place in serving container and allow to cool before spooning over desserts.

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