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The advantage of using Grand Marnier
in cooking is that the miniature bottles are readily available (at least they are in the UK). This
sauce recipe was given to me by a trainee chef I know with the suggestion it is served with créme
brûlée, poached fruit or a steamed pudding. I can't wait to give it a
try...
Marmalade-Liqueur Sauce
- 15g marmalade orange, lime or tangerine
- 2 teaspoons water
- 1 teaspoon lemon juice
- 2 tablespoons Grand Marnier or other orange-based liqueur
In a saucepan combine the first three ingredients. Bring to the boil over a moderate heat then reduce heat and simmer gently for just a couple of minutes. Remove from heat. If serving hot, stir in the Grand Marnier and serve immediately or allow to cool a little before adding the liqueur and serving.
If you have spalshed out on a full bottle, the Grand Marnier website offers six recipes you could play with. Or you could just drink it over ice...
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