Orange-ginger sauce

1 cup

Ingredients

Quantity Ingredient
1½ cup Fresh orange juice
½ cup Triple Sec or other orange liqueur
1 cup Sugar
1½ ounce Fresh ginger; peeled, and cut into very 1-inch long matchsticks; about 1/4 cup

Directions

Combine all of the ingredients in a small nonreactive saucepan.

Bring to a boil, stirring to melt the sugar. Cook at a low boil until the mixture lightly coats a wooden spoon and drips rather than runs off the spoon, about 30 minutes. Chill before serving, or cover and refrigerate for up to several weeks.

Makes 1¼ cups.

This can keep in the freezer for several months, but it won't freeze solid.

from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-19-95

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