This Grand Marnier Sauce recipe is from Gourmet Cooking with 5 Ingredients by Deborah Anderson (reprinted with permission). The operative word in this recipe is easy. It takes all of 15 minutes to prepare and consists of only five ingredients: Grand Marnier--a rich, amber-colored cognac-based liqueur flavored with Haitian bitter orange peels, spices and vanilla--combined with freshly squeezed orange juice, butter, sugar and orange zest. The sauce is excellent as a glaze for chicken or pork, or as a dessert sauce over fruits or plain cake.
If you like this recipe and want to make gourmet meals in a short amount of time, Author Deborah Anderson's book is filled with recipes that are practical, realistic with easy-to-understand instructions and, as the book's title states, made with only five ingredients. Chef's notes, tips, options and menus also are included. The book features elegant appetizers, salads, entrées, side dishes and desserts.
- 12 tablespoons butter (3/4 cup, room temperature)
- 1 cup orange juice (freshly squeezed and strained)
- 2 tablespoons sugar
- 1 teaspoon orange zest (finely grated)
- Slice room-temperature butter into 1/4-inch slices and set aside.
- In a small saucepan, heat strained orange juice, sugar and finely gated orange zest on low heat, stirring often, for 5 minutes. Increase heat and bring to boil. The mixture will thicken and become syrupy.
- Add the butter slices to the saucepan, piece by piece, while whisking constantly. When thoroughly blended, remove from heat and stir in Grand Marnier. Do not let the mixture boil (you don't want to burn off the alcohol). Serve immediately.