Photo: Orange Gran Marnier Caramel Sauce over cinnamon ice cream.
The French are masters of caramel sauce. Caramel and it’s nutty cousin, praline, are favorite flavors here. Think of Crème Caramel, or Tarte Tatin, with it’s gooey, caramelized bottom. Think of the sensuous Sauce Caramel au Buerre Salé (salted butter caramel sauce), which is all the rage in Paris and has now spread everywhere.
I’ve alway had a deep fear of making caramel sauce, perhaps rooted in an episode in which I had to throw a pan away after the sugar melded permanently to the bottom. But my friend Dee has taught me to make a luscious caramel sauce (see this post) and now I can’t get enough.
Recently I’ve been playing around with and tweaking a recipe for caramel sauce which I spotted in Gourmet a few years ago. Big benefit: it’s NON-FAT! (well, but maybe not low-calorie). It’s made with orange juice instead of cream. Ice cream is “in season” now, which I like to serve for company desserts, but dressed up a bit. So this is perfect. You can also pour it over a chocolate cake or a brownie sundae or vanilla pudding or fresh fruit. To be honest, I can get a spoon and just lap it up. Is caramel soup a food group?
RECIPE: Orange Gran Marnier Caramel Sauce, to pour over Everything
- ½ cup sugar
- 1 cup orange juice
- zest of an orange or tangerine
- 1 orange or tangerine, sectioned and then coarsely chopped
- 1 tablespoon of Gran Marnier
Put the sugar in a small heavy saucepan, shake it to get it even, and heat it over medium heat. Don’t disturb it until it starts to melt around the edges. Then loosen the sugar with a fork and start stirring it. (Don’t wait until it all melts to start stirring, or you may have that pan problem). It will be in grainy chunks. Keep cooking it, stirring occasionally, until it all melts and you have a deep golden liquid. Add the zest and stir it for a few more seconds. Then tilt the pan and carefully pour in the OJ. It will sizzle and sputter.
Now you will have the “OMG what have I done” moment that invariabley comes with making caramel sauce. Your sugar will seize up into one big hard lump. Calme-toi. Keep stirring over medium heat, until the lump dissolves, and in a couple of minutes you will have a sauce.
At this point the sauce will be very thin. It’s not meant to be as thick as a regular caramel sauce, but I like keep it at a low boil for 5 minutes or so, stirring frequently, to thicken it up a bit. (It thickens a tiny bit as it cools, but not much.)
Then remove from heat and stir in the orange sections. Stir in the Gran Marnier. While no one is looking, get out your bowl and spoon, and enjoy a little bowl of caramel soup.
Tip: anytime you make caramel sauce, wash your pan right after you pour the sauce out, and it will be easier to clean than after it cools.
In the COMMENTS: Several folks asked Jane questions about her lovely property near Cluny, and she has responded to all of them in the Comments section.
Favorite Reads: Let's face it, it's reason enough to move to France, just for the sauces! If you're a sauce fanatic, then you will need the book that chef's, of the professional and home variety, consider to be the classic: Sauces: Classical and Contemporary Sauce Making
12 thoughts on “Tweaking a Famous French Sauce”
Oooooh…….the only possible comment I can think of right now is YUUUUUMMMMMMM!
I never stir my caramel,it can crystallise.
Lynn,
Holy cats! Can I eat dinner and dessert at your house? This recipe sounds awesome.
And, if you haven’t seen it, thought you and your readers might be interested in a fabulous book we purchased this week. It’s— Paris Sketchbook by Jason Brooks. He’s a former illustrator at British Vogue and the entire book is illustrations of Paris. Perfect gift for anyone that loves Paris and design. Enjoy your weekend!
This sounds tasty and easy. Thanks.
Lynn,
I don’t usually pay so much attention to your sweet dishes as I am a savory dish person. But this one I’ll try. Anything with citrus zest in it is my friend. Thanks.
Chris
The long awaited historical novel Paris by my favorite author, Edward Rutherfurd,is on my bedside table. I’ve read hundreds of books about France, and especially Paris, but at 250 pages in I’ve already learned more from ER. Haven’t gotten much sleep lately but worth the read any time of day!
The French are great with their caramel recipes, especially here in Brittany. But I have not had one with Gran Marnier which I love. I’ll be sure to try it. Thank you!
Oh my oh my Lynn, this looks absolutely scrumptious! A keeper for certain. Thank you for this wonderful dessert recipe! XO
Gadzooks!!! (am I retro or what here?)
Oh, Lynn, talk about heaven!!!
My belle mere used o make a caramel filling for her Oblatnu
(wafers filled with)
You’ve transpored me to heaven!
YUM!!!!!!!!!!!!
THANK YOU!!!!!!!!
Great recipe, especially with the zest included, not to mention the Grand Marnier – un delice!
I’m off to try this right now! Sounds incredible. Thanks, Lynn
Printed out and can not wait to try this! Thank you