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Orange Gastrique Sauce

½ c Honey or Sugar
½ c Vinegar

¼ c Grand Marnier
¼ c Orange Juice
¼ c Lemon Juice

Orange Sections from two oranges
4 oz Whole Soft Butter 

Method:

Add the honey and vinegar to a saucepan; simmer until it reduces down to a ½ cup.

Add the Grand Marnier, orange juice and lemon juice and reduce it down again to a ½ cup.

Whisk in the whole soft butter and stir in the orange sections gently.

Pour the glaze over cooked shrimp or a salmon fillet and pineapple.

This recipe is courtesy of Chef Albert Wutsch. It was demonstrated by IUP culinary students at the Grocers Fight for Cancer event at Giant Eagle in Indiana, Pa. 

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