Orange Caramel Sauce Recipes

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BEER-ORANGE CARAMEL SAUCE



Beer-Orange Caramel Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 8

1 12-ounce bottle beer
4 cardamom pods
Zest of 1/2 orange, in large strips
2 tablespoons unsalted butter
1 1/2 cups packed dark brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of sea salt

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



Orange Sauce image

The cheery color and pleasing flavor of this sauce will wake you up in the morning. It's tasty over pancakes or waffles. It's a refreshing, lower-calorie alternative to maple syrup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 1/3 cup.

Number Of Ingredients 5

2 tablespoons sugar
1/2 teaspoon cornstarch
1/8 teaspoon grated orange zest
1/3 cup orange juice
1 teaspoon butter

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.

Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE CARAMEL ICE CREAM SAUCE



Orange Caramel Ice Cream Sauce image

We added a touch of orange extract to a creamy caramel sauce to make a rich homemade ice cream topping. Or try it as a dip for fruit or cookies. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/3 cups.

Number Of Ingredients 5

1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/2 teaspoon orange extract
Ice cream or dessert of choice

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.

Nutrition Facts : Calories 215 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.

ORANGE CARAMEL SAUCE



Orange Caramel Sauce image

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

2/3 cup sugar
1/4 cup water
1/2 cup fresh blood orange juice
1/2 teaspoon grated blood orange peel

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.)

CARAMEL ORANGES



Caramel Oranges image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 5

1 cup sugar
2 tablespoons water
1 teaspoon lemon juice
2 oranges
2 tablespoons Grand Marnier

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.

ORANGE-CARAMEL SAUCE



Orange-Caramel Sauce image

Make and share this Orange-Caramel Sauce recipe from Food.com.

Provided by Barb G.

Categories     Sauces

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 3

1/2 cup sugar
1/2 cup orange juice
1 cup whipping cream

Steps:

  • In a 12-inch frying pan or 5-6-quart pan, mix sugar and orange juice, cook over high heat, shaking pan often, until mixture is amber colored and very bubbly, about 8 minutes: DO NOT SCORCH.
  • Remove pan from heat and add 1 cup whipping cream (mixture will bubble): Return pan to medium heat and stir until caramel is smooth; increase heat and BOIL vigorously, stirring occasionally, until mixture coats spoon in a thin, even layer, 1 to 2 minutes; Sauce thickens when cool.
  • Serve Warm or cool; If sauce is thicker than desired, stir in a few more tablespoons whipping cream or reheat in microwave at half power (50%) until warm.

Nutrition Facts : Calories 842.6, Fat 58.9, SaturatedFat 36.6, Cholesterol 217.4, Sodium 61.1, Carbohydrate 79.7, Fiber 0.2, Sugar 73.7, Protein 3.8

ORANGES WITH CARAMEL SAUCE



Oranges with Caramel Sauce image

Fans of caramel apples might want to try this orange dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 cup sugar
1/2 cup heavy cream
1 teaspoon freshly squeezed lemon juice
1 tablespoon unsalted butter
4 navel oranges

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.

BURNT ORANGE CARAMEL SAUCE



Burnt Orange Caramel Sauce image

Make and share this Burnt Orange Caramel Sauce recipe from Food.com.

Provided by Elly in Canada

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 6

2 oranges
1 cup sugar
3 -5 drops lemon juice
1/2 cup water
1 tablespoon unsalted butter
1/4 cup whipping cream

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.

CARAMEL-ORANGE SAUCE



Caramel-Orange Sauce image

Yield Makes about 1 1/3 cups

Number Of Ingredients 4

2 cups sugar
1/2 cup water
3/4 cup whipping cream
3 tablespoons orange liqueur

Steps:

  • Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Remove from heat. Whisk in liqueur. (Can be made 2 days ahead. Cover sauce and refrigerate. Stir over low heat to rewarm before serving.)

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.

Provided by BARB MAXWELL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 4

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g

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