No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Blood Oranges with Caramel Sauce and Cocoa Nibs

Blood oranges pair well with a simple caramel sauce and a sprinkling of earthy, nutty cocoa nibs.

  • Prep:
  • Total Time:
  • Servings: 4
Blood Oranges with Caramel Sauce and Cocoa Nibs

Photography: David Meredith

Source: Martha Stewart Living, February 2012

Ingredients

  • 5 blood oranges
  • 1/2 cup sugar
  • 3 tablespoons cold unsalted butter, cut into pieces
  • Coarse salt
  • 3 tablespoons cocoa nibs

Directions

  1. Cut top and bottom off 3 oranges to expose flesh. Stand each orange upright, and cut off peel (including pith) in vertical strips. Cut flesh into 1/4-inch rounds, reserving juice in a bowl. Juice remaining 2 oranges, adding enough juice to reserved juice to equal 1/2 cup.

  2. Make the caramel sauce: Prepare an ice-water bath. Bring sugar and 2 tablespoons water to a boil in a medium saucepan. Cook, stirring until sugar is dissolved; continue cooking until mixture is dark amber in color, about 6 minutes. Remove from heat, and slowly and carefully add butter, juice, and a pinch of salt, stirring until smooth (you should have 3/4 cup sauce). Transfer pan to ice-water bath, and let cool for 15 minutes.

  3. Divide orange slices among 4 shallow bowls, and top with caramel sauce and cocoa nibs.

Related Topics