Wednesday, May 11, 2011

blood orange caramel sauce

i don't know how much more i can do
with these bloody oranges

i have
sugared and squeezed them
turned them into jam, jelly and marmalade
rendered them drunk with vodka

tossed them in salads
lifted the flavor of cakes
eaten them out of hand

and now 
i have boiled them into a golden-sticky-sugary delight
so delicious
that i am going to crown myself
the caramel queen
orange grove
 blood orange caramel sauce
2 cups granulated sugar
1/2 tsp sea salt
1/2 cup blood orange juice
2 Tbs unsalted butter--room temperature
1 cup heavy cream--room temperature

place the sugar, salt and orange juice in a heavy bottomed saucepan over low heat.  bring to 275F for 3 full minutes.  quickly add the butter and cream.  be careful as it will boil up and spatter.  stir to combine and bring back to the heat.  cook to 225F while stirring constantly, letting it sit at that temperature for a full 3 minutes. remove from heat and allow to cool.  use while still slightly warm, or at room temperature. keep in refrigerator for approximately 3 weeks...if it lasts that long!
great over ice cream or in your morning tea

more recipes using blood oranges
sugared orange tea cake
sugared oranges


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