Wayne Boatwright wrote:
> On Sat 04 Oct 2008 07:19:02p, Bob Simon told us...
>
>
>>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?
>>
>
>
> To give you a more direct answer and a note on procedure, I would first
> reduce the orange juice by at least a third if not half. Then add the
> Grand Marnier in a ratio of 3 parts reduced orange juice to one part Grand
> Marnier. Add only a modicum of vanila, then flame off the alcohol.


Why not start with frozen orange juice concentrate?
--Lia