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Brandy-Cointreau Syrup

    • Photo: Sang An
    • Photo: Sang An
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    If you plan to serve this cake to children, omit the brandy and the Cointreau from the syrup. Use with the Gingerbread Town-Square Cake.
    Martha Stewart Living, December 2007
    • Yield Makes 1 1/3 cups
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    Ingredients

    • 1 cup sugar
    • 1 cup water
    • 1/3 cup brandy
    • 2 tablespoons Cointreau

    Directions

    1. Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.

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