Recipe: Orange Caramel Sauce

Back in the day when I worked in fine dining, I quickly learned the importance of good sauces – they weren’t just garnishes, but refined components of a plate that had to be executed carefully and presented meticulously. I learned how to smear crème fraîche perfectly with the back of a spoon and drizzle ganache evenly. It took a lot more practice than I thought it would!

Caramel was a big deal at the restaurant too, but not caramel in the way that you think is caramel. It wasn’t a thick, cream-laden sauce that we see in our caramel macchiatos at Starbucks – although don’t get me wrong, I LUH that stuff and always ask for extra sauce when I order (I’m one of those people whose order is like seven words long and have to resist the urge to roll my eyes at myself).

This caramel was exotic, enhanced with passion fruit or whatever was in season. It was glass-like and viscous and added a subtle yet powerful effect to semifreddos and crostatas.

I never got the recipe while working – probably because I was too busy working – but I did play around with the concept at home to come up with a wintery orange caramel sauce recipe that I wanted to share with y’all. It’s not as opaque as the restaurant version, but it’s definitely got a citrusy undertone that goes amazingly well on top of desserts, especially some of the stuff that that’s been on the blog before. Check out the recipe as well as some past desserts that I think go well with some o’ this drizzle.

Keep it saucy.

Try this with:

Apple Bake For Two:

Gluten-Free Maple-Pear Cheesecake:

Brown Butter White Chocolate Loaf:

Orange Caramel Sauce

[ingredients]

Directions

1. In a large, heavy-bottomed pan, combine the juice, cinnamon, and sugar and bring to a boil over medium-high heat. Let boil for about 5 minutes, reducing heat slightly if you need to.
2. Remove from heat and slowly stir in cream and salt, whisking vigorously.
3. Put the pan back on the stove and bring to a simmer over medium heat. Reduce to medium-low and let simmer until the mixture is reduced by half, about 15 minutes or so.
4. Let cool before pouring into jars. Sealed, they will keep for over a month. Reheat as necessary to use.