Sauce Suzette

Procedure

1. Warm the juice and zest in a saucepan.
2. In a separate pan, cook the sugar to a golden caramel.
3. Remove from the heat and add the butter. Stir to begin to dissolve the caramelized sugar.
4. Add the warmed juices. Reduce by one-third, stirring continuously.
5. Add the liqueur and brandy. Ignite to burn off the alcohol.