Orange Grand Marnier Sauce for Nian Gao
- 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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