This recipe is an accompaniment for Blood Orange Tart with Orange Caramel Sauce.
Recipe information
Yield
Makes about 2/3 cup
Ingredients
2/3 cup sugar
1/4 cup water
1/2 cup fresh blood orange juice
1/2 teaspoon grated blood orange peel
Preparation
Step 1
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.
Step 2
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.)
