GRAND MARNIER (LIQUEUR)
Make and share this Grand Marnier (Liqueur) recipe from Food.com.
Provided by Poppy
Categories Beverages
Time 15m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Cut or scrape the orange colored part off the orange peel. This is the zest and is quite rich in aromatic essences. Be careful not to get any of the white pith of the peel since it is very bitter.
- Squeeze the oranges and strain the juice well.
- In a mixing jar place the orange juice, zest, vodka and the coriander seed.
- Cover and leave to infuse for two weeks.
- Drain through a coarse sieve and return to the mixing jar.
- Discard the residue.
- Add the brandy flavor and the sugar.
- Shake vigorously until the sugar is dissolved.
- Leave to clear. This liqueur is very slow to clear, so be patient.
- When clear, two weeks or more, decant and add orange food dye previously mixed with a small amount of the liqueur.
- This liqueur should be a dark orange color liqueur.
Nutrition Facts : Calories 955.5, Fat 0.4, Sodium 4.3, Carbohydrate 139.7, Fiber 5.7, Sugar 119.9, Protein 1.6
FRESH FRUIT SALAD WITH ORANGE LIQUEUR/ GRAND MARNIER
The best part about this salad is the taste it's got and just to think that your having a bowl of fresh fruits after a meal that too with some orange juice...it's worth a try:)
Provided by Charishma_Ramchanda
Categories Melons
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the fruit in a large bowl.
- Add orange liqueur/ orange juice/Grand Marnier and toss.
- Chill before serving.
Nutrition Facts : Calories 293.5, Fat 1.7, SaturatedFat 0.2, Sodium 35.9, Carbohydrate 72.5, Fiber 16, Sugar 53.6, Protein 5.3
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
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- Triple Sec. This is a colorless liqueur that is also flavored with bitter and sweet orange peels. Triple sec is drier than Grand Marnier, which explains the name itself, sec which means dry in French.
- Cointreau. If you’re feeling fancy and just wanting to taste more sweetness in your dish, you should definitely try Cointreau. Cointreau is also an orange-flavored liqueur that was also mixed with sugar beets.
- Curacao. You can find so many variants of curacao in the market. There’s a blue curacao, rum raisin curacao, and the regular curacao. I recommend sticking to blue curacao and the regular ones.
- Orange Extract. For non-alcoholic fans or those who can’t take alcohol, the orange extract is a perfect go-to for Grand Marnier. It’s pretty much concentrated, so a few drops are enough to add to your dish.
- Orange Juice Concentrate. You can also use an orange juice concentrate if the orange extract is unavailable. They’re similar but orange extract has a stronger concentration than orange juice concentrate.
- Orange Flower Water. To get a copycat of grand Marnier’s bitter oranges, your best bet is to choose orange flower water instead. It’s non-alcoholic water infused with bitter orange blossoms.
- Orange Juice. And, the easiest substitute that you can find that you probably have at home would be regular orange juice. Whether you buy it in a pack or make your own fresh juice at home, it will do just fine.
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- Cointreau. You're likely already familiar with Cointreau, a type of triple sec. Its flavor is bitter and fresh thanks to the bitter and sweet orange peels used during the distilling process.
- Grand Marnier. Grand Marnier is made from Cognac and considered a mix of Curaçao and triple sec. Its Cognac base gives the drink a deeper flavor, with notes of vanilla and toffee, which mingle beautifully with hits of bitter citrus.
- L'Original Combier. Combier, one of the major players in the triple sec world, still uses the same recipe originally developed in 1834 by husband-and-wife distillers Jean-Baptiste and Josephine Combier.
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- Pierre Ferrand Dry Curacao. This Curaçao is brandy-based and made with bitter orange peels, vanilla, prunes, lemon peels, and sweet oranges.
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