This ice cream sauce starts with fresh blood oranges, juiced. You'll also need: *sugar *water *salt *cream *vanilla extract
Measure out your sugar, but you don't really need to measure the water. Just pour in enough to moisten the sugar before turning on the heat, then add the salt.
After juicing and straining the orange juice, mix the juice and heavy cream together. It may curdle slightly, but it won't affect the flavor or texture of your sauce.
Once you've cooked your sugar to the color you prefer, pour in the juice/cream mixture. Let it boil for a minute or so and then add the butter.
Simmer for about 10 minutes to thicken the sauce up. You are welcome to leave it thinner for use as a coffee syrup. I like mine a bit thicker to pour over ice cream!
Taste the finished sauce and add a touch more salt if desired. Pour into a clean glass jar and let cool. The sauce will thicken as it cools. Store in the fridge.
Blood orange caramel sauce is magic over ice cream. It's great on yogurt, drizzled over cake, or poured over bread pudding. Find the recipe by clicking below, and see the next slide for more dessert sauces.