Tangerine Caramel Sauce

Dessert, Recipes

Tangerine Caramel Sauce

This caramel sauce is fully intended to be served with the Tangerine Bavarian. The caramel sauce is optional, but it adds contrast in both flavor and eye appeal. It is pretty easy to make, so well worth it.
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  • Course Dessert
  • Cuisine Spanish
  • Keyword Delicious, Elegant, Special Dinner, Sweet, Tasty
Servings Prep Time Cook Time
8 people 25 minutes 10 minutes
Passive Time Total Time
35 minutes
Servings Prep Time Cook Time
8 people 25 minutes 10 minutes
Passive Time Total Time
35 minutes
Tips
Adding tangerine zest is optional, I found that the zest turned dark and I had to remove it from the caramel sauce. On the other hand, the juice of 6 tangerines is important, both for flavor and to thin the caramel so that it will still be liquid when it has cooled and you are ready to serve.
Degree of Difficulty
Easy
Ingredients
  • 6 whole tangerines zested and juiced
  • 1 cup sugar
  • 1/4 cup water
  • 2 bay leaves
  • 1 tbspn lemon juice
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Remove zest using a potato peeler, excluding pith, and slice into thin slices (julienne).
  3. Juice tangerines and set aside.
  4. Combine sugar, water, bay leaves and zest in small sauce pan and bring to a boil, stirring until sugar has dissolved and turns amber, about 7-8 minutes.
  5. Remove pan from heat and carefully add tangerine juice, the mixture will bubble and steam vigorously), stir until the caramel has dissolved, about 2 minutes.
  6. Stir in lemon juice, a pinch of salt, and remove from heat, remove zest and bay leaves and allow to cool.

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