ORANGE SAUCE WITH GRAND MARNIER
Make and share this Orange Sauce With Grand Marnier recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 6m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, mix the sugar, cornstarch and the salt.
- Gradually whisk in the orange juice and cook over medium heat until the sauce has thickened and is transparent, about 3 minutes.
- Remove from the heat and add the butter and Grand Marnier.
- Serve warm or cold.
Nutrition Facts : Calories 586.2, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.9, Sodium 133.4, Carbohydrate 106.5, Fiber 0.5, Sugar 96.6, Protein 1.6
GRAND MARNIER ORANGE SAUCE
Barbara Mooers inspired me to make this! Serve with Ice cream, top a cake, and dip fresh fruit into the sauce!
Provided by Rita1652
Categories Sauces
Time 7m
Yield 1 1/2 cups sauce
Number Of Ingredients 6
Steps:
- Mix butter and sugar heat in microwave oven on high for 1 minute.
- Add cream, Grand Marnier and orange zest.
- Heat for 2 minutes stir and heat for 1 more minute.
- Add orange food coloring for eye appeal stir.
- Serve warm.
Nutrition Facts : Calories 1333.5, Fat 90.7, SaturatedFat 57.1, Cholesterol 271.4, Sodium 466, Carbohydrate 135.9, Fiber 0.1, Sugar 133.3, Protein 2.3
EASY GRAND MARNIER SAUCE
Steps:
- Gather the ingredients.
- Slice the room-temperature butter into 1/4-inch pieces and set aside.
- In a small saucepan, heat the strained orange juice, sugar, and finely grated orange zest over low heat, stirring often, for 5 minutes.
- Increase the heat and bring the mixture to a boil. The sauce will thicken and become syrupy.
- Add the butter slices to the saucepan, piece by piece, while whisking constantly. When thoroughly blended, remove the pan from the heat and stir in the Grand Marnier .
- Serve immediately and enjoy.
Nutrition Facts : Calories 143 kcal, Carbohydrate 5 g, Cholesterol 37 mg, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, Sodium 2 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/4 cups (10 servings), UnsaturatedFat 0 g
ORANGE GRAND MARNIER SAUCE FOR NIAN GAO
Steps:
- In a non-reactive saute pan, add juice and ginger and bring to a boil. Reduce by 50 percent. Add segments and Grand Marnier. Serve warm on top of steamed nian gao.
GRAND MARNIER® SOUFFLE
Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g
FLOURLESS ORANGE SOUFFLES WITH GRAND MARNIER SAUCE
Provided by Pierre Franey
Categories dessert, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Butter four 1 1/2-cup souffle dishes. Chill.
- Pour the orange juice into a large mixing bowl. Add 1/3 cup sugar. Add the five egg yolks to the bowl along with 2 teaspoons grated orange zest. Place the egg whites and remaining sugar in a copper mixing bowl.
- Whisk the yolks until lemon-colored. Whip the egg whites until they form stiff peaks.
- Blend about a quarter of the egg whites into the yolk mixture, stirring gently with a spatula. Fold in the remaining whites.
- Fill the chilled souffle dishes with the mixture. Smooth the tops slightly with spatula. Bake for about 12 minutes.
- Meanwhile, in a saucepan over medium heat, combine the remaining teaspoon of orange zest, the orange sections, the marmalade and the Grand Marnier. Heat to warm.
- To serve, make a hole in the middle of each souffle and pour in some of the sauce.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 86 milligrams, Sugar 39 grams, TransFat 0 grams
GRAND MARNIER SAUCE RECIPE - (4.3/5)
Provided by á-2852
Number Of Ingredients 5
Steps:
- In a saucepan, cook all ingredients on medium heat until they are reduced by half, about 15 minutes. Serve over calamari or other seafood.
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