Caramel Orange Sauce Food

BEER-ORANGE CARAMEL SAUCE

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.

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

CARAMEL-ORANGE SAUCE

Steps:

• Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
• Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
• Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using.
• Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.

BURNT ORANGE CARAMEL SAUCE

Steps:

• Have everything you need for the sauce at hand; it comes together so quickly it's best to give it your full attention.
• Remove the zest from the oranges in long thin strips with a zester (do not use rasp or peeler).
• Juice the oranges and set aside.
• Combine the zest, sugar, lemon juice and water in a small saucepan (The lemon juice helps avoid crystallization) Heat to boiling over medium heat.
• As the water and sugar melt, they will foam in large frothy bubbles.
• Never stir the caramel, but rotate the pan so the liquid moves the sugar around for even melting.
• Watch the liquid turn from clear to gold; from this point it will quickly turn to amber and burn.
• Remove the pan from the heat as soon as it appears dark gold.
• Place a mesh strainer over the pot (this prevents spattering) and add the orange juice.
• Add the butter to the pot and return to the heat.
• Add the whipping cream and stir until any remaining lumps dissolve.
• Strain to remove the zest.
• Store in the refrigerator and warm like a baby bottle- in the microwave or in a simmering pan of water.

SPICED ORANGES WITH CARAMEL SAUCE

Steps:

• In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
• To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
• When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.

CARAMEL-ORANGE SAUCE

Steps:

• Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
• Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
• Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. DO AHEAD Can be made 2 days ahead. Cover and chill. Rewarm before using.
• Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.

ORANGES WITH CARAMEL SAUCE

Steps:

• Combine the sugar and 1/4 cup water in a small high-sided saucepan. Using your finger, stir to create a sandy mixture, being careful not to get sugar on the side of the pan. Set pan over medium heat. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking to keep the color uniform, about 10 minutes.
• Reduce heat to low. Slowly add the cream, and stir with a wooden spoon to combine. Remove pan from heat, add the lemon juice and butter, and stir until well blended, about 2 minutes. Set aside.
• Using a very sharp knife, cut top and bottom from oranges. Carefully slice away peel and white pith. Place oranges in serving bowls, and pour at least 3 tablespoons reserved caramel sauce over each. The unused caramel can be stored in an airtight container and refrigerated for up to 1 week.

ORANGE CARAMEL ICE CREAM SAUCE

Steps:

• In a large saucepan, cook and stir brown sugar and cream over medium heat until sugar is dissolved. Bring to a boil; cook until mixture is reduced by half, about 5 minutes. Remove from the heat. Stir in milk and orange extract. Cover and refrigerate. , Just before serving, warm over low heat. Serve with ice cream or dessert of choice.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.