Beer Orange Caramel Sauce Food
CARAMEL ORANGES
Steps:
- In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards.
BEER-ORANGE CARAMEL SAUCE
This was stolen from FoodTV. I just made it and it was so good that I wanted to put it here so I would never lose it. Seriously, I like caramel but am not a caramel lover...this recipe is basically to die for!!! I am posting as written at FoodTV.com but my cooking times were significantly longer. Trust me...try this one!!!
Provided by jennyblender
Categories Sauces
Time 35m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring the beer, cardamom and orange zest to a gentle boil in a saucepan over medium heat; cook, stirring, until reduced to 1 cup, about 10 minutes. Add the butter and brown sugar and cook, stirring only if the mixture looks like it might boil over, until thick and syrupy, 10 to 12 minutes. To test for doneness, drop a bit of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, keep cooking.
- Slowly stir in the cream and cook until the sauce thickens, about 5 minutes. Remove from the heat and stir in the vanilla and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then transfer to a small jar. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 305.5, Fat 13.9, SaturatedFat 8.7, Cholesterol 48.4, Sodium 97.8, Carbohydrate 42.9, Sugar 40.1, Protein 0.9
ORANGE CARAMEL SAUCE
Categories Sauce Dessert Orange Winter Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- 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.
- 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.)
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