This orange-scented sauce is a hit when served alongside Beth’s Gingerbread with Stout.

  • Yield: 1/2 cup
  • Difficulty: Easy
  • Total: 10 mins, plus chilling time
  • Active: 10 mins

Ingredients (6)

  • 4 tablespoons unsalted butter (1/2 stick), at room temperature
  • Finely grated zest of 1/2 medium orange
  • 3/4 cup sifted powdered sugar
  • 2 tablespoons brandy, bourbon, rum, orange liqueur, or Cognac
  • 1/2 teaspoon vanilla extract
  • Freshly ground nutmeg, for sprinkling


  1. In a small bowl with an electric mixer, beat the butter, zest, and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 2 minutes. Add the brandy and vanilla and beat until just smooth and incorporated, about 30 seconds.
  2. Scrape into a serving dish or plastic container, cover, and refrigerate overnight to meld the flavors. The sauce will have a solid consistency. Before serving, grate fresh nutmeg over the top. To serve, scoop out a small spoonful and push the sauce out of the spoon using a butter knife.