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Brandy-Cointreau Syrup

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.

  • Yield: Makes 1 1/3 cups
Brandy-Cointreau Syrup

Photography: Sang An

Source: Martha Stewart Living, December 2007


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


  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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