Blood Orange Caramel Sauce

1. 1

   Make caramel and add the blood orange juice (see the Note on cooking caramel successfully):

2. 2

   In a heavy-bottomed saucepan combine the sugar with 1/4 cup plus 2 tablespoons water and either the cream of tartar or the lemon juice.

3. 3

   Cover and cook over high heat until the syrup comes to a very rapid boil.

4. 4

   Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.

5. 5

   Remove from the heat, stand back, and slowly add the blood orange juice.

6. 6

   The mixture will bubble and steam furiously.

7. 7

   When the bubbling has subsided, return to the heat.

8. 8

   Whisk the caramel and then let mixture come to a rolling boil.

9. 9

   Immediately remove from the heat.

10. 10

    Transfer to a bowl and place in the refrigerator to chill before serving.

11. 11

    Serving Suggestions:

12. 12

    Serve this sauce cold or at room temperature with any citrus or chocolate dessert.

13. 13

    I also recommend the Candied Kumquat Mascarpone Parfait, Meyer Lemon Curd Tart, and Goat Cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.