Reviewer:

Joel P Lynn

Reviewed: Feb. 19, 2010

Pretty yummy. This recipe makes a LOT of the brandy butter. Next time I think I'd cut it in half.

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11 users found this review helpful

Reviewer:

ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

Reviewed: Jan. 1, 2010

The texture and flavor were excellent until I started putting in the zest. The orange flavor was overwhelming to my Plum Pudding, and the brandy curdled the mix. No one else had curdling trouble so that must just be me, I didn't take a star off for that. I can see how this sauce would be delicious on cinnamon rolls but it was just too much for plum pudding. Leaving out the juice and zest and adding the brandy a little at a time to taste would have yielded a perfect sauce. Oh well. Next time!

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24 users found this review helpful

Reviewer:

KITTENWITHAWHIP

Reviewed: Dec. 26, 2009

This was delicious--I didn't have an orange on hand, so used 1 t. vanilla instead

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10 users found this review helpful

Reviewer:

Sudie B

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: York, Maine, USA

Reviewed: Feb. 21, 2005

I wasn't taken by this. It seemed to add little to my dessert.

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9 users found this review helpful

Reviewer:

ROBOTMONSTERIN3D

Reviewed: Jan. 4, 2004

This is delicious. I'd never had hard sauce before and didn't know what to expect. I used bourbon because that was what I had on hand. Don't be confused by the word "sauce." This comes out as a spread. I served this with Chocolate Plum Pudding found on this site.

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27 users found this review helpful

Reviewer:

CSANDST1

Reviewed: Jan. 1, 2003

Excellent. I piped this into rosettes on a parchent lined baking sheet and stuck them in the freezer. Served them with plum pudding and a brown sugar sauce.

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44 users found this review helpful