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Orange Caramel Sauce

I make this sauce with blood oranges when they’re available because I like the deep, vivid color their juice adds. One of my favorite and simplest of desserts is a platter of chilled navel and blood orange slices scribbled with this tangy-sweet sauce and sprinkled with chopped pistachios. But this sauce is also good drizzled over a neat slab of Gâteau Victoire (page 32) or a serving of Ricotta Cheesecake with Orange and Aniseed (page 55).

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

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