Warm Orange Caramel Sauce from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard
Most caramel sauces are made by cooking sugar until it caramelizes, then adding copious amounts of heavy cream, and letting the sauce simmer until it is smooth and has reduced and thickened slightl...
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Ingredients
- ¼ cup orange juice, preferably freshly squeezed, or blood orange juice
- ¼ cup cold water
- ¼ cup hot water
- 1 cup sugar
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