| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 4 | Servings | ||
INGREDIENTS
| 1 | c | Orange juice |
| 1 | c | Sugar |
| Some lemon and/or orange peel | ||
| 1 | tb | Grand marnier |
| 1 | tb | Orange flower water |
| Cinnamon; cardamom, ginger, or nutmeg |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: kebg0412@uxa.cso.uiuc.edu (Karl Edward Boggs) Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berriers for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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