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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
Photography: Sang An

Ingredients

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

Directions

  1. Step 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.

Source
Martha Stewart Living, December 2007

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