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Caramel-Orange Sauce

November/December 1996, The Essential EatingWell Cookbook (2004)

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


Caramel-Orange Sauce Recipe

Makes: About 1 1/3 cups

Active Time:

Total Time:

Ingredients

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

Preparation

  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.

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.

Carbohydrate Servings: 1/2

Exchanges: 1 other carbohydrate


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