The ubiquitous orange trees in Andalusia are not the sweet variety we associate with Valencia; they were probably brought to this region with the Spanish conquistadores. Sour orange juice is now a common ingredient in Cuba, confirming its roots in Spanish and possibly Jewish cooking (the first Spaniard to set foot on Cuba was a Jew--Columbus' scout).
- Heat a 1-quart saucepan for 15 seconds. Add the olive oil and heat for 10 seconds.
- Add the garlic and cook for 20 seconds or until it just starts to get lightly golden. Do not let the garlic brown or the sauce will become bitter.
- Add the remaining ingredients and bring to a rolling boil. Cook for three minutes.
- Remove the sauce from the heat. Adjust the seasonings if necessary and chill until ready to serve. Serve with fritters, or on top of vegetables, meats, or fish.
- To prevent fried food from absorbing excess oil, add a small amount of vinegar.
- If you crumble your paper towels, you'll have more surface area to absorb oil from fried foods.