Orange Caramel Sauce

• 2/3 cup sugar
• 1/4 cup water
• 1/2 cup fresh blood orange juice
• 1/2 teaspoon grated blood orange peel

1. Combine sugar and 1/4 cup water in heavy small saucepan.
2. Stir over medium-low heat until sugar dissolves.
3. 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.
4. Carefully add orange juice and orange peel (mixture will bubble vigorously).
5. Stir over low heat until smooth and any caramel bits dissolve.
6. Cool completely.
7. (Can be prepared 1 day ahead.
8. Cover and let stand at room temperature.)

sugar, water, fresh blood orange juice, grated blood orange peel

Taken from www.epicurious.com/recipes/food/views/orange-caramel-sauce-106133 (may not work)