This sauce is both sweet and sour. It’s great with pork, chicken, salmon or lamb. It can be a pour-over sauce or a dipping sauce. Or as here, use as a glaze on lamb (or pork) meatballs. This sauce goes together in under a half hour and personally, I think the flavor is better when made ahead and reheated. I simmered lamb (or pork) meatballs in the sauce, for about 2-3 minutes. These make a great little appetizer. Thin the sauce slightly and use it as a dip for coconut shrimp. It’s the true taste of the tropics. I dice the guava paste into about 1/2-inch cubes; it doesn’t melt easily. The guava preserves/jelly and guava paste are much easier to find these days. Most decent supermarkets have them in their Latino section.
Here’s the drill—Toss the ingredients into a heavy saucepan. Simmer over low heat for 2-3 minutes. Pull the pan off the heat source; let stand for at least 15 minutes, so the guava paste cubes can soften and begin to melt. You’re still going to need to “help” break the guava paste down. I use the back of a spoon and press the cubes against the side of the pan. Then, I whisk like crazy. The sauce will smooth out. Now, let the mixture simmer for 2-3 minutes or until the mixture thickens up as much as you want it to. Remember to taste; season with salt and pepper. I encourage you to make the sauce ahead, and refrigerate it. This gives the flavors a chance to mingle and develop more fully. But do return it to room temperature before you use it. See how easily this goes together?
- 1/2 cup orange juice, preferably fresh
- 2 tablespoons rice wine vinegar (optional)
- 3 tablespoon finely minced red onion
- 3 ounces guava paste, diced
- 1/2 cup guava preserves or jelly (available at Latin and Caribbean markets)
- 2 tablespoons apricot preserves (or orange marmalade)
- 1 1/2 teaspoons Spanish paprika (use smoked paprika as part)
- Salt and freshly ground black pepper
In a heavy saucepan, combine all the ingredients. Simmer over low heat for 2-3 minutes. Remove from the heat source; let stand for at least 15 minutes. This allows the guava paste to soften. Using the back of the spoon, press the cubes against the side of the pan. Whisk like crazy until the mixture smooths out. Simmer for 2-3 minutes or until the mixture thickens up. Taste; season with salt and pepper. (The sauce can be made ahead, covered, and refrigerated. Return to room temperature, before using.)
NOTE: I like to add the apricot preserves, but that isn’t a necessary addition. You can add herbs, spice or garlic, if you wish. Also, citrus zest can be a nice addition.
Guava-Orange Sauce Recipe©Marcia Lahens 2021. All rights reserved.