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1
Squeeze the juice from two oranges, strain and set aside.
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2
Remove the peel and pith from the remaining oranges.
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3
The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your work surface, then using a chefs knife, utility knife or a paring knife, cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom.
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4
Once peeled, remove the sections from between the membranes, holding the fruit over a bowl to catch the juice and slicing next to the connective membranes on one side of each citrus segment.
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5
Set the sections aside while you make the blood orange caramel syrup.
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6
Place the sugar in a medium saucepan and carefully add the water and agave nectar.
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7
With a wet pastry brush, brush down the sides of the pan.
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8
Look closely and make sure there are no stray sugar granules adhering to the pan.
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9
Brush any that you detect down into the wet sugar using the pastry brush.
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10
Turn the heat on medium and bring to a boil, watching again to make sure there are no loose sugar crystals on the sides of the pan and brushing down if necessary.
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11
Cook until the caramel is golden to amber.
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12
Swirl the pan if necessary, but do not stir, to distribute the syrup, which may be hotter and darker in one area than in another.
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13
There should be many bubbles breaking on the surface.
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14
As soon as the caramel reaches a golden color (about 325 degrees), remove from the heat.
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15
Wait until the bubbles subside, then carefully add the orange juice, being very careful to stand back, as it will bubble up.
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16
Stir the mixture with a whisk.
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17
The caramel will probably seize on the whisk (it helps to heat the whisk in hot water first).
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18
Dont worry about that, just stir and return to the heat.
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19
The caramel is very hot so resist the temptation to taste it.
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20
Heat through, whisking, until all of the seized caramel has melted.
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21
Remove from the heat and stir in the Cointreau or Triple Sec (or other orange liqueur), vanilla, and cinnamon.
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22
Allow to cool, then pour over the oranges.
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23
Serve at room temperature or chilled.
