Beer Orange Caramel Sauce Recipes

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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.

BEER-ORANGE CARAMEL SAUCE



Beer-Orange Caramel Sauce image

This was stolen from FoodTV. I just made it and it was so good that I wanted to put it here so I would never lose it. Seriously, I like caramel but am not a caramel lover...this recipe is basically to die for!!! I am posting as written at FoodTV.com but my cooking times were significantly longer. Trust me...try this one!!!

Provided by jennyblender

Categories     Sauces

Time 35m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 8

1 (12 ounce) bottle beer
4 cardamom pods
1/2 orange, zest of, in large strips
2 tablespoons unsalted butter
1 1/2 cups packed dark brown sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch 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.

Nutrition Facts : Calories 305.5, Fat 13.9, SaturatedFat 8.7, Cholesterol 48.4, Sodium 97.8, Carbohydrate 42.9, Sugar 40.1, Protein 0.9

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