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Old 12-10-2008, 09:44 PM   #1
Assistant Cook
Join Date: Nov 2008
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Question Substitution for orange extract

I am making the Williams Sonoma butternut squash casserole for Thanksgiving. It calls for 1 tsp orange extract. I will never use it for any other purpose so would like to save $ and use a substitution. Any thoughts about using Grand Marnier instead? Or I also have dried orange peel, perhaps I could soak that in water to create orange flavoring? i can't stand having to spend $5 or more on extracts when they will never be used for another dish and will expire in the cabinet.

Thanks for any suggestions!

Here's the recipe: http://www.internationalrecipes.net/recipes/print.pl?4698


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Old 12-11-2008, 12:24 AM   #2
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You can use 1 Tablespoon Grand Marnier to sub for the 1 teaspoon orange extract.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 12-11-2008, 05:02 AM   #3
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When I make butternut squash, I always use the frozen concentrate orange juice, a nice slightly heaping tablespoon, and it works quite well, and we actually prefer it over both the orange extract and the Grand Marnier.

The squash with the GM didn't have the "bright" orange flavor as it did with the OJ.
I cook with wine.......sometimes I even add it to food!
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