| 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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