Tangerine Butterscotch Sauce

• 4 tablespoons (2 ounces/60 g) unsalted or salted butter, cut into pieces
• 1 cup (215 g) packed light brown sugar
• 1/3 cup (80 ml) heavy cream
• 1/8 teaspoon salt
• 1/4 cup (60 ml) freshly squeezed tangerine juice
• 2 tablespoons (30 ml) orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec

1. In a large saucepan, combine the butter, brown sugar, cream, and salt.
2. Bring to a boil over medium-high heat and boil for 3 minutes without stirring.
3. Remove from the heat, let cool for 2 minutes, then stir in the tangerine juice and orange-flavored liqueur.
4. Serve the sauce warm.
5. This sauce can be stored in the refrigerator for up to 2 weeks.
6. Rewarm before serving.

butter, brown sugar, heavy cream, salt, freshly squeezed tangerine juice, orangeflavored liqueur

Taken from www.epicurious.com/recipes/food/views/tangerine-butterscotch-sauce-379662 (may not work)