Caramel Blood Oranges

When you think of caramel, what comes to mind? A dark and creamy topping for ice-cream, a rich sauce, or a chewy confection? Well this caramel is none of the above. It’s made without cream and is light, allowing the flavor of the citrus to shine through. And when the oranges release their juice and blend into the caramel, it only gets better. Use Blood Oranges when they are in season, or a combination of Cara Cara and Blood Oranges for a beautiful contrast. A sprinkle of fresh mint or thyme adds a nice dimension and several hours or overnight in the refrigerator allow the flavors to macerate.





To make the caramel, bring the water, sugar, and corn syrup to a boil in a saucepan. Continue boiling until the mixture turns an amber brown color. Finish the sauce as directed in the recipe below adding the orange segments while the sauce is still warm.

Caramel Blood Oranges
Recipe type: Dessert
Author: adapted slightly from The Last Course by Claudia Fleming
Serves: 6
  • 8 small Blood Oranges or a mix of Cara Cara
  • 1 cup sugar
  • 1 t. light corn syrup
  • fresh mint chopped, or fresh thyme leaves (optional)
  • pinch of salt
  1. Cut the top and bottom off the oranges so they stand up.
  2. Cut off the peel removing as much of the pith (white part) as possible.
  3. Cut into slices crosswise.
  4. Place 1/2 cup water in a small saucepan.
  5. Add the sugar and corn syrup and cook over medium heat until the sugar dissolves.
  6. Raise the heat to high and boil, swirling the pan occasionally until it turns a deep amber brown, 7-10 minutes.
  7. Watch carefully so it doesn’t burn.
  8. Take off heat and very carefully add 1/4 cup water to the caramel.
  9. Stand back as it will bubble up.
  10. Set the saucepan over low heat and cook stirring, until the caramel dissolves and is smooth, about 5 minutes.
  11. Take off heat and add the orange segments and salt to the pan and gently stir to combine.
  12. Transfer to a serving dish and sprinkle with chopped mint or fresh thyme leaves.
  13. Set aside in the refrigerator for several hours or overnight before serving.

One Response to “Caramel Blood Oranges”

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  1. Debbie greene says:

    Very intriguing….will have to try it while blood oranges are still available.

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