Warm Orange Caramel Sauce

Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Most caramel sauces are made by cooking sugar until it caramelizes, then adding copious amounts of heavy cream, and letting the sauce simmer until it is smooth and has reduced and thickened slightly. This sleek bronze gloss, on the other hand, is made without any cream, yet has all the intensity of a real caramel sauce, with citrus’s sweettart edge.

This sauce keeps well in the refrigerator. Warm a little, in a saucepan or in the microwave, to serve over broiled pears, other fruits, plain cake, or any frozen dessert.