This orangey caramel sauce is a thoroughly wicked and versatile recipe. It is great lashed over pancakes, a la Crepes Suzette, or drizzled over a simple vanilla pound cake to elevate it to the next level . It can also be used as a glaze for savoury foods, like roast duck, chicken, or pork cuts like gammon.
2 large oranges, zest and juice
1/4 cup white granulated sugar
1/4 cup salted butter
2 tbsp Cointreau, Grand Marnier, or other orange liqueur (optional)
- Place the orange juice, sugar and butter in a sauce pan and heat gently until the sugar gently bubbles and the sauce thickens and darkens.
- Add the orange zest and the liqueur and mix thoroughly.
- Remove from the heat and set aside in a ramekin or glass jar.