Orange Caramel Sauce

Recipe Ingredients

2/3 cup	131g / 4.6oz	Sugar
1/4 cup	59ml	Water
1/2 cup	118ml	Fresh blood orange juice
1/2 teaspoon	2.5ml	Grated blood orange peel

Recipe Instructions

Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.

Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

This recipe yields about 2/3 cup.

Source:
Bon Appetit, January 2002

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