Ingredients Jump to Instructions ↓

  1. 2/3 cup 131g / 4.6oz Sugar

  2. 1/4 cup 59ml Water

  3. 1/2 cup 118ml Fresh blood orange juice

  4. 1/2 teaspoon 2 1/2ml Grated blood orange peel

Instructions Jump to Ingredients ↑

  1. Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.

  2. Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

  3. This recipe yields about 2/3 cup.


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