1/2 c Honey or Sugar
1/2 c Vinegar
1/4 c Grand Marnier
1/4 c Orange Juice
1/4 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 cup.
Add the Grand Marnier, orange juice and lemon juice and reduce it down again to a 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 Ä¢¹½tv culinary students at the Grocers Fight for Cancer event at Giant Eagle in Indiana, Pa.