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Cucumbers with Orange Sauce

3 medium sized firm cucumbers
1/2 cup (125 ml) orange juice
1 Tbs (15 ml) grated orange zest
1 tsp (5 ml) cornstarch (cornflour)
Salt and freshly ground pepper to taste

Peel the cucumbers and slice them in half lengthwise. Scoop out
the seeds with a small spoon, and slice the cucumbers into 1/2-inch
(1 cm) pieces. Put in a pot with enough water to cover and bring to
a boil. Reduce the heat and simmer for 5 minutes, until tender but
firm. Meanwhile, mix the cornstarch with 2 or 3 tablespoons of the
orange juice, and put this mixture along with the rest of the orange
juice and the orange zest in a saucepan large enough to hold the
cooked cucumbers. Heat over moderate heat, stirring constantly,
until the sauce thickens and becomes translucent. Season with the
salt and pepper (hint: this sauce can take quite a bit of pepper and
is better if it is slightly spicy). Drain the cucumbers and add them
to the sauce, tossing to coat the cucumbers thoroughly. Serve
chilled or at room temperature. Serves 4 to 6.

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