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!
Thanks for any suggestions!