Instructions: Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.

Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

This recipe yields about 2/3 cup.

Comments:
This recipe is an accompaniment for "Blood Orange Tart With Orange Caramel Sauce" (see recipe)

Yield: 2/3 cup

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