Simple Moro Blood Orange Caramel Sauce

Simple Moro Blood Orange Caramel Sauce

Add color and flavor to your favorite desserts, including cakes, brownies and other squares, ice cream, crepes and pancakes, or fresh fruit, with a drizzle of this delightfully fragrant caramel sauce. It’s quick and easy to make for an everyday boost of flavor.
Course Dessert


  • 2/3 cup sugar
  • 1/4 cup water
  • 1/2 cup Moro blood orange juice freshly squeezed
  • 1/2 teaspoon Moro blood orange peel grated


  • Add the sugar and water to a small but heavy saucepan over a medium-low setting. Heat, stirring constantly, until the sugar dissolves.
  • Increase the temperature to medium-high, and bring to a boil without stirring.
  • Swirl the pot once in a while as the mixture simmers for about 8 minutes. It should be a deep amber color.
  • Lower the temperature to a low setting, and add the blood orange juice and peel.
  • Stir and cook at low temperature until the sauce is smooth.
  • Cover, and allow it to cool at room temperature before using.
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