Orange Sauce - cooking recipe

Ingredients

200 ml orange juice (I use Robinsons Orange) or 200 ml orange liqueur (I use Robinsons Orange)
50 ml orange juice (I use Robinsons Orange) or 50 ml orange liqueur (I use Robinsons Orange)
1 tablespoon cornflour
2 teaspoons sugar

Preparation

Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.