Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Orange Caramel Sauce

By , from the Kelly Myers collection
Yield 1 cup

Ingredients

2 cups freshly squeezed orange juice
4 Tbsp. unsalted butter
1 cup sugar
2 tsp. finely grated orange zest
½ cup heavy cream
~ Pinch of salt

Steps

  1. Reduce orange juice in a medium saucepan over high heat to ¼ cup and strain. Set aside.
  2. Meanwhile, heat butter and sugar in a heavy saucepan over medium heat until lightly caramelized. Stir frequently so sugar browns evenly.
  3. Carefully add zest, orange juice, and cream. Stand back in case caramel spits. The sugar may harden, with the liquid bubbling up and steaming around it. Simmer, continuing to stir until sugar dissolves and mixture is smooth, about 5 minutes. Stir in salt and allow caramel to cool.

Notes

Read more about wintertime citrus cooking in Kelly Myers’ “Citrus time.”

This content is from the Kelly Myers collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice