|Nutritional Guidelines (per serving)|
|Servings: 1 1/4 cups (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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, 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 are also included. The book features elegant appetizers, salads, entrées, side dishes, and desserts.
"Gourmet Cooking With 5 Ingredients" by Deborah Anderson (Cookbook Resources)
- 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)
- 1/4 cup Grand Marnier liqueur
Gather the ingredients.
Slice room-temperature butter into 1/4-inch slices and set aside.
In a small saucepan, heat strained orange juice, sugar, and finely grated 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.