HOLIDAYS
HOLIDAYSChampagne Citrus Sauce tossed with Fresh Fruit
Refreshing sauce with fresh fruit, perfect for an Easter Brunch.
Ingredients
- 1 Cup Champagne
- 3/4 Cup orange juice
- 2 tablespoons Grand Marnier or orange liqueur
- 1 tablespoons orange zest
- 1 1/2 tablespoons unsalted butter
- 1 orange, peeled, cut in sections
- 1 Cup melon, cubed
- 1 Cup chopped apples
- 1 Cup fresh seasonal berries
Steps
- Heat Champagne, orange juice, Grand Marnier, and zest in a medium saucepan over medium-high heat. Bring to a boil and cook until liquid reduces to 1/2, about 5-8 minutes. Remove from heat whisk in butter 1 tablespoon at a time. Cool to room temperature.
- Place fruit in a large bowl and pour Champagne Citrus Sauce over fruit. Toss lightly to coat and serve cool.
- To Make-Ahead: Place fruit in a serving bowl, cover with plastic wrap, and refrigerate. When ready to serve, toss with Champagne Citrus Sauce.
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