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Active Time
25 min
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Total Time
35 min
Tangerine juice plays two roles here: It stops the cooking of the sugar, and its bright perfume brings complexity to the sauce.
Ingredients
Makes about 1 1/2 cups
Step 1
Remove 3 (2- by 1-inch) strips zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith. Juice tangerines. (You will need 1 1/4 cups juice.)
Step 2
Bring sugar, water, bay leaves, and zest to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until sugar is deep amber. Remove from heat, then carefully add tangerine juice (mixture will bubble and steam vigorously) and simmer, stirring, until caramel has dissolved, 1 to 2 minutes. Stir in lemon juice and a pinch of salt, then remove from heat and cool. Chill, covered, until ready to serve (sauce will thicken slightly). Discard bay leaf and zest.
Leave a Review
Reviews (2)
Back to TopI added extra sea salt for a salted caramel profile, and it turned out beautifully. Nervous about burning the sugar, I think I could have let it carmelize more... Resultant sauce isn't as thick as I'd prefer. Big labor saver and impact to combine with candied tangerine peel recipe and served with the tangerine bavarian. Makes a lot of sauce, consider repurposing for vanilla ice cream topping or to add to a shake. Yum.
iamcev
Cleveland, OH
12/25/2011
This is a light, clear, sauce with a bright fragrant aroma. Made this with a dense almond cake and everyone just raved about it.
kmocabee
St. Louis
3/15/2008
