Apple-Orange-Sauce

Name: Apple-Orange-Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: French Classic
Ingredients: 1.5 g Orange Zest; 2 Tbsp (30 ml) Orange Juice; 120 g Apple; 1 Tbsp lemon juice (15 ml) Lemon Juice; 1 tsp curry powder (5 ml) Curry Powder; about ⅛ tsp (1 g) Salt; ⅛ tsp (0.3 g) Pepper; 60 g Cream Cheese

Independent adaptation of a publicly published Christian Jürgens recipe. Not affiliated with, sponsored by, or endorsed by Christian Jürgens.

DIP · FONDUE & FRUIT-FORWARD PLATES

In the published recipe, this is the dip for fondue.

Christian Jürgens's apple-orange sauce for fondue.

On the jar

APPLE-ORANGE

Method: shake
Yield: about 1 cup
Ingredients: 8
Jar batch: 2.5× recipe

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Ratio

ORANGE JUICE 30 mlLEMON JUICE 15 ml

Ingredients

Orange Zest1.5 g
Orange Juice2 Tbsp (30 ml)
Apple120 g
Lemon Juice1 Tbsp lemon juice (15 ml)
Curry Powder1 tsp curry powder (5 ml)
Saltabout ⅛ tsp (1 g)
Pepper⅛ tsp (0.3 g)
Cream Cheese60 g

Method

Pour to the lines in order (bottom → top): ORANGE JUICE, LEMON JUICE.
Shake-to-line (dashed marks): add CREAM CHEESE. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2½ APPLES.
Season to finish: ORANGE ZEST (about 1½ tsp), CURRY POWDER (about 2 tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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2 kitchens · 6 stars

Apple-Orange-Sauce★★★ KITCHENOn the jar: APPLE-ORANGE
Exotic-Poultry-Salad Dressing★★★ KITCHENOn the jar: GINGER-SOY
Cocktail Sauce★★★ KITCHENOn the jar: COCKTAILSAUC
Truffle Balsamic Vinaigrette★★★ KITCHENOn the jar: TRUFFLE-BALS

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Provenance

Christian Jürgens. Modern German / Alpine. Cited awards include: Michelin 3* (Überfahrt); Le Chef orbit.

Originally published as Apfel-Orangen-Sauce.

Adapted from a Christian Jürgens recipe (Christian Jürgens / Abendzeitung München (Fondue)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Christian Jürgens / Abendzeitung München (Fondue) (published as “Apfel-Orangen-Sauce”). Full citation lives in Provenance.

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