1 cup sugar
1/2 cup frozen orange juice concentrate
1/2 cup lemon juice
1 juice from fresh orange
1 tablespoon Galliano Liqueur (optional)
1/2 cup butter
11 ounce can mandarin oranges (drained)
1 grated rind from one orange (no white parts)
Bring orange juice concentrate, butter and sugar to a boil over medium heat.
Stir frequently; add remaining sauce ingredients and heat.
Pour orange sauce over meat and heat on low for 10-15 minutes..
Notes & Variations:
The Galliano Liqueur can be replaced with 1/2 teaspoon of pure Anise extract to acquire the licorice flavor of the liqueur.
Contributor: Jerry Zeitler, RRGC