Caramel-Orange Sauce

From EatingWell: November/December 1996, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

About 1 1/3 cups

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

1 cup sugar
1/3 cup water
3/4 cup orange juice
2 teaspoons butter
1 tablespoon brandy

Preparation

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.
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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 week. Reheat in the microwave or on the stovetop before serving.

Nutrition

Per tablespoon: 46 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 10 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 18 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1 other carbohydrate