Blood Orange Caramel Sauce

Directions

1. 1
   Make caramel and add the blood orange juice (see the Note on cooking caramel successfully):
2. 2
   In a heavy-bottomed saucepan combine the sugar with 1/4 cup plus 2 tablespoons water and either the cream of tartar or the lemon juice.
3. 3
   Cover and cook over high heat until the syrup comes to a very rapid boil.
4. 4
   Remove the cover and continue to cook at medium-high heat until the sugar takes on a golden brown caramel color.
5. 5
   Remove from the heat, stand back, and slowly add the blood orange juice.
6. 6
   The mixture will bubble and steam furiously.
7. 7
   When the bubbling has subsided, return to the heat.
8. 8
   Whisk the caramel and then let mixture come to a rolling boil.
9. 9
   Immediately remove from the heat.
10. 10
    Transfer to a bowl and place in the refrigerator to chill before serving.
11. 11
    Serving Suggestions:
12. 12
    Serve this sauce cold or at room temperature with any citrus or chocolate dessert.
13. 13
    I also recommend the Candied Kumquat Mascarpone Parfait, Meyer Lemon Curd Tart, and Goat Cheesecake.