Caramel-Orange Sauce

Ingredients:

5 navel oranges (preferably Cara Cara), divided

1 1/2 cups granulated sugar, divided

1/4 cup water

2 tablespoons (1/4 stick) unsalted butter

1/8 teaspoon coarse kosher salt

Directions:

Very thinly slice 1 peeled orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature for one hour.

In heavy large saucepan, combine 1 cup sugar and 1/4 cup water. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat, stirring occasionally, 12-15 minutes. Cool for 10 minutes.

Transfer orange mixture to food processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible, because the sauce will be thick. Cool.

Using a sharp knife, cut off the peel and white pith from 4 oranges. Working over a bowl to catch the juices and using a small sharp knife, cut between the membranes to release segments into bowl. Mix the orange segments and juices from bowl into the warm sauce.

Note: This sauce is great on cheesecake, pound cake, or vanilla ice cream.

Bob's Tip: This sauce can be made two days ahead. Cover and refrigerate. Remove from refrigerator and rewarm when ready to use.