Blood Orange Caramel Sauce

Honestly. I don’t know how much more I can do with these bloody oranges. I have; sugared and squeezed them, turned them into jam, jelly and marmalade, and rendered them drunk with vodka. I have tossed them in salads, lifted the flavor of cakes, and eaten them out of hand. And now, I have boiled them into a golden-sticky-sugary delight. It is so delicious that I am going to crown myself The Caramel Queen of Orange Grove.

Blood Orange Caramel Sauce
2 cups granulated sugar
1/2 tsp sea salt
1/2 cup blood orange juice
2 Tbs unsalted butter–room temperature
1 cup heavy cream–room temperature

Place the sugar, salt and orange juice in a heavy bottomed saucepan over low heat. Bring to 275F for 3 full minutes. Quickly add the butter and cream. Be careful as it will boil up and spatter. Stir to combine and bring back to the heat. Cook to 225F while stirring constantly, letting it sit at that temperature for a full 3 minutes. Remove from heat and allow to cool. Use while still slightly warm, or at room temperature. Keep in refrigerator for approximately 3 weeks…if it lasts that long! Great over ice cream or in your morning tea