Caramel Oranges

Prep Time
Cook Time
Ready In

"Recipe source: Milk Street: 50 Recipes to change the way you cook Prep time does not include refrigeration time of at least 3 hours"

Original recipe yields 6 servings


  • Serving Size: 1 (229.7 g)
  • Calories 256.3
  • Total Fat - 4.3 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 10.2 mg
  • Sodium - 34.4 mg
  • Total Carbohydrate - 57.2 g
  • Dietary Fiber - 5.9 g
  • Sugars - 50.6 g
  • Protein - 1.5 g
  • Calcium - 108.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 85.1 mg
  • Thiamin - 0.2 mg

Step 1

Juice of the oranges which should yield about 3/4 cup juice -- if you do not get enough juice from the oranges add water to equal 3/4 cup.

Step 2

Slice off the top and bottom 1/2 inch from each of the remaining oranges. Stand each one on one of its flat ends and a knife to cut down and around fruit, peeling away all the skin and white pith. turn each orange on its side and slice crosswise into rounds. In a 13 x 9 inch baking dish arrange the rounds in a single layer.

Step 3

In a saucepan over medium high heat, combine the sugar, 1/4 cup juice and the cinnamon (or star anise) and bring to a boil and cook until the sugar begin to color (under 5 minutes).

Step 4

Reduce heat to medium low and cook swirling pan often until the sugar is coppery brown (a few minutes). Remove from heat and add the butter whisking until blended.

Step 5

Add a splash of the remaining juice, whisking until smooth and then whisk in the remaining juice. If the caramel separates and sticks to the bottom of the pan, return it to the heat and simmer until the hardened caramel dissolves.

Step 6

Pour the caramel over the oranges, cover with plastic wrap and refrigerate for at least 3 hours or up to 6 hours.

Step 7

Using a slotted spoon transfer the oranges to a serving platter or individual dishes. Remove and discard cinnamon or the star anise from the caramel and then whisk again and mix in any of the juices. Pour the caramel over the oranges and serve.

Tips & Variations

No special items needed.

Tags : Desserts



I had a little trouble with step 1 as I was not sure how many oranges to juice, and so I used 2 for the juice and then followed the recipe as written using the remaining 6 oranges. As my orange's were large, I think I could have gotten away with 5. With all that said.... "This is a wonderful recipe". I must admit I may not have taken the sugar mix as far as I should have, (scared it would go too far) which probably made for a more runny syrup, but that was no problem, as the oranges and sauce still tasted amazing. The flavors in the oranges were fabulous, sweet yet, sour with the tang of citrus and the cinnamon infuses into sauce so well given a lovely light spice flavor that compliments the oranges so perfectly. The only problem I did have was the difficulty in eating as the oranges did not cut well. We tried using splade's, spoon's and forks, but still everyone had a little trouble, but again in saying that ......... getting a little caramel sauce on you is a small price to pay for something that tastes so amazing! So next time I will cut them into halve's to accommodate those that like to use and show off their tables manner's, not me I went in all boots blazing, licking fingers and slurping oranges and sauce! lol ;-) Served with cream this made for one fabulous finish to our night. I think yogurt would work extremely well with this, maybe even better than cream. (Wash my mouth out for saying that) This presents so beautifully as a dessert and tastes wonderful, a must try dessert for any occasion, especially if you are trying to impress.

review by:
(22 Sep 2018)