In article >,
Bob Simon > wrote:

> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. It looked good and I want to try making the sauce. The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?

I'd probably use about 1 shot per pt.

But since I've not tried that recipe, I await others input!
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