Garlic Citrus Caramel Sauce
Posted: Mon Sep 01, 2008 11:51 pm
Garlic Citrus Caramel Sauce
Although lightly spiked with orange, this sauce has a mild flavor and is surprisingly versatile. Because it isn’t cloyingly sweet, it can be used as a glaze for poached fish or chicken. For desserts, drizzle it over yogurt or ice cream, or use it to add a finishing touch to tarts, pies and cakes.
Ingredients:
6 cloves garlic, coarsely chopped
1/4 cup sugar
2 tablespoons water
1/2 cup orange juice
Preparation:
In a small, heavy-bottomed saucepan, combine garlic, sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and bring the mixture to a boil.
Adjust heat to keep mixture boiling. Boil 7 minutes without stirring. Swirl pan occasionally to move around garlic pieces, and prevent burning, but otherwise do not disturb.
When sauce has turned a light amber color, remove pan from heat and gradually stir in orange juice. Return pan to medium heat and boil another 8 to 10 minutes, or until sauce is thick and syrupy and reduced to about ¼ cup. Strain or serve with the caramelized garlic bits. Makes 1/4 cup.
Although lightly spiked with orange, this sauce has a mild flavor and is surprisingly versatile. Because it isn’t cloyingly sweet, it can be used as a glaze for poached fish or chicken. For desserts, drizzle it over yogurt or ice cream, or use it to add a finishing touch to tarts, pies and cakes.
Ingredients:
6 cloves garlic, coarsely chopped
1/4 cup sugar
2 tablespoons water
1/2 cup orange juice
Preparation:
In a small, heavy-bottomed saucepan, combine garlic, sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and bring the mixture to a boil.
Adjust heat to keep mixture boiling. Boil 7 minutes without stirring. Swirl pan occasionally to move around garlic pieces, and prevent burning, but otherwise do not disturb.
When sauce has turned a light amber color, remove pan from heat and gradually stir in orange juice. Return pan to medium heat and boil another 8 to 10 minutes, or until sauce is thick and syrupy and reduced to about ¼ cup. Strain or serve with the caramelized garlic bits. Makes 1/4 cup.