In England, traditional hard sauce is flavored with brandy, rum or whiskey. Our version is made with orange juice to complement the spicy gingerbread flavors. If desired, try an orange liqueur, such as Grand Mariner.
Prepare this dessert in advance, but serve it warm. Bake the gingerbread and let it cool. Cover and let it stand at room temperature. Prepare the sauce; cover and refrigerate it. Bring the sauce to room temperature before serving. Wrap the gingerbread in foil and warm it at 350°F. for 15 minutes. Spoon the room-temperature sauce over each serving.