Orange Caramel Sauce

Orange Caramel Sauce

Ingredients:
sugars, granulated
water, bottled, generic
orange juice, raw
orange juice, raw

Directions:
Combine sugar and 1/4 cup water in heavy small saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
Carefully add orange juice and orange peel (mixture will bubble vigorously).
Stir over low heat until smooth and any caramel bits dissolve.
Cool completely.
(Can be prepared 1 day ahead.
Cover and let stand at room temperature.)