Caramel-Orange Sauce

Caramel-Orange Sauce

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From: EatingWell Magazine, November/December 1996

Try this sophisticated sauce in our Pineapple-Caramel Sundaes or over Roasted Pears with vanilla ice cream.

Ingredients 21 servings

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Original recipe yields 21 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup sugar
  • ⅓ cup water
  • ¾ cup orange juice
  • 2 teaspoons butter
  • 1 tablespoon brandy


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  1. Combine sugar and water in a small heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Cook, without stirring, until the syrup turns deep amber, 5 to 12 minutes. Remove from the heat and carefully pour in orange juice. Stand back, as the caramel may sputter.
  2. Return the saucepan to low heat and stir until all the caramel has dissolved. Remove from the heat and swirl in butter. Stir in brandy and let cool slightly before serving.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week. Reheat in the microwave or on the stovetop before serving.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 46 calories; 0 g fat(0 g sat); 0 g fiber; 11 g carbohydrates; 0 g protein; 3 mcg folate; 1 mg cholesterol; 10 g sugars; 29 IU vitamin A; 4 mg vitamin C; 1 mg calcium; 0 mg iron; 0 mg sodium; 18 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 other carbohydrate

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