Blood Orange Caramel Sauce
On May 11, 2011 by sixtyacrebakerHonestly. I don’t know how much more I can do with these bloody oranges. I have; sugared and squeezed them, turned them into jam, jelly and marmalade, and rendered them drunk with vodka. I have tossed them in salads, lifted the flavor of cakes, and eaten them out of hand. And now, I have boiled them into a golden-sticky-sugary delight. It is so delicious that I am going to crown myself The Caramel Queen of Orange Grove.
Blood Orange Caramel Sauce
2 cups granulated sugar
1/2 tsp sea salt
1/2 cup blood orange juice
2 Tbs unsalted butter–room temperature
1 cup heavy cream–room temperature
Place the sugar, salt and orange juice in a heavy bottomed saucepan over low heat. Bring to 275F for 3 full minutes. Quickly add the butter and cream. Be careful as it will boil up and spatter. Stir to combine and bring back to the heat. Cook to 225F while stirring constantly, letting it sit at that temperature for a full 3 minutes. Remove from heat and allow to cool. Use while still slightly warm, or at room temperature. Keep in refrigerator for approximately 3 weeks…if it lasts that long! Great over ice cream or in your morning tea
Blood Orange Arancello
On May 1, 2011 by sixtyacrebakerYou’d think that living in near terminal sunshine with air naturally scented in citrus would lead a gal to evenings on the porch stoop; knees touching elbows, slowly peeling an orange while wistfully remembering her first love. I’m no rube
a blood orange tree weeping under the weight of its fruit is meant to be arancello. It, among other things, is more lustful than wistful.
Arancello
4-5 blood oranges–washed and dried
3-4 cardamom pods–crushed (optional)
4 cups grain alcohol (everclear) or vodka
3 cups water
3 cups sugar
1/2 cup blood orange juice-strained
3 Tbs honey
Remove the peel from the oranges using a vegetable peeler. be careful to avoid any white pith. Place in a sterilized glass jar or crock. Add the cardamom pods, if using. Pour in the alcohol and cover tightly.
