I don't thaw them at all. I throw the bags directly into the freezer (I buy them in bags in the fresh produce section, I have no idea how else they come) and when I want some I open the bag and measure however much I need and reclose the bag...
For sauce, I use a whole bag (I think it's 3c) with the juice of two oranges, put them on high until they boil then reduce heat and simmer until they're cooked down and saucy. Some people would strain them through a fine mesh sieve to remove the seeds, but I like the rustic feel.
Some people also add sugar, but I like the tartness with the orange juice, and if I think it's too sour I add a very small pinch of baking soda which neutralizes the acid instead of trying to make it go away with sugar (because there is no way you can get enough in to do that).
at 11:11 PM on Nov. 22, 2010