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Orange Grand Marnier Sauce for Nian Gao
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EAST-WEST BANQUET
1 cup fresh orange juice
1/2 tablespoon minced ginger
4 oranges, broken into segments
1/2 cup Grand Marnier
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.
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Other Recipes from this Episode
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