Yield: Yields 1-1/2 cups sauce
The key to this sauce, excerpted from the cookbook Modern Sauces, is to make sure that the flavors of the caramel and the orange remain in balance. Unlike the other sauces in this chapter, I cook the sugar and honey only until amber, and not long enough to develop any bitter notes. The orange zest has enough delicious bitterness on its own. Use a rasp-style grater, such as a Microplane, to finely grate the zest. You can leave the zest in the sauce, but if you want the sauce very smooth, or if the orange flavor is too strong, strain it out.
Make Ahead Tips
Refrigerate the sauce in an airtight container for up to 3 weeks or freeze in a ziplock freezer bag for up to 2 months.
Use tangerine or Meyer lemon zest and juice instead of orange.
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