This recipes accompanies theRicotta Cheesecake.
Ingredients
Makes about 3 cups
Step 1
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.
Step 2
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.
Step 3
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:可以提前2天。封面和严寒。再before using.
Step 4
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.
Nutrition Per Serving
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Reviews (4)
Back to Topmake as directed. 'twas good, not solid but syrup and tasted great.
Anonymous
maryland
3/3/2020
Dumping the sauce into the processor, scraping it out of there and into a sieve, and then pressing the mash to extract as much of the sauce as possible resulted in the loss of approx 1/3 of my caramel. The pan, my food processor, and my sieve were all left with a hardened layer of it. In fact, it was hardened enough by the time it got the sieve that I dumped the whole of it back into the pan to return it to a liquid state and then strained it. After adding my orange segments with the juice that came from cutting them, the caramel globbed so I again put the whole thing back in the pan to rewarm in order to incorporate the caramel. In the end, the sauce tasted more like orange than caramel (couldn't really taste the caramel at all) and was very watery, due to the oranges which were VERY juice. Next time, I'll make a caramel sauce with cream (the kind you make to pour over ice cream) and stir in some orange segments with a little bit of orange juice. Boiling the orange slices in the caramel was probably unnecessary. If I want that candied orange flavor, then I'll make candied oranges, chop them small, and stir those into caramel sauce. Or cook them in the caramel and then just pick them out whole. I can think of a ton of ways to make this easier, better-looking, and better-tasting...
countrygoddess1
Champlain Valley, Vermont
10/31/2012
When I added the orange-sugar mixture to the caramel -- it seized up and became "concrete" in the saucepan! I salvaged the sauce that hadn't hardened and wound up using it. (But had to soak the pan in hot water overnight to dissolve the crystallized sugar.)
AnnTFreeze
Occidental, CA
4/13/2011
NOt vegan! Butter is an animal product obviuosly.
Anonymous
san francisco
3/6/2010
