Blood Orange Caramel Sauce from The Mediterranean Kitchen by Joyce Goldstein
This is gilding the lily. Great on blood orange ice cream and not too bad on vanilla either.
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Cooking tools:
- Microplane
- Saucepan
- Stove
- Spoon
- Refrigerator
Ingredients
- 2 cups sugar
- ¼ cup water
- 1 cup blood orange juice
- Grated zest of ½ blood orange if needed
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