Ingredients: 1 cup sugar 1/2 cup frozen orange juice concentrate 1/2 cup lemon juice 1 juice from fresh orange 1 tablespoon Galliano Liqueur (optional) 1/2 cup butter 11 ounce can mandarin oranges (drained) 1 grated rind from one orange (no white parts) Directions: Bring orange juice concentrate, butter and sugar to a boil over medium heat. Stir frequently; add remaining sauce ingredients and heat. Pour orange sauce over meat and heat on low for 10-15 minutes.. Notes & Variations: The Galliano Liqueur can be replaced with 1/2 teaspoon of pure Anise extract to acquire the licorice flavor of the liqueur.   Contributor:  Jerry Zeitler, RRGC