This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter’s color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.