Orange Caramel Sauce

Name: Orange Caramel Sauce
Yield: makes 1 cup (250 ml)
Ingredients: 1 cup plus 2 tablespoons (230 g) sugar; 1/3 cup (80 ml) water; A pinch of cream of tartar or a few drops of lemon juice; 3/4 cup (180 ml) freshly squeezed orange juice

December 9, 2011

I make this sauce with blood oranges when they’re available because I like the deep, vivid color their juice adds. One of my favorite and simplest of desserts is a platter of chilled navel and blood orange slices scribbled with this tangy-sweet sauce and sprinkled with chopped pistachios. But this sauce is also good drizzled over a neat slab of Gâteau Victoire (page 32) or a serving of Ricotta Cheesecake with Orange and Aniseed (page 55).

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

Recipe notes

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