My simply delicious caramel oranges recipe is the perfect easy spring dessert or appetizer — they go well with ice cream, yogurt, on cakes, or even on their own!
- 6 medium navel oranges
- 1 cup (8oz/225g) granulated sugar
- ¼ cup (2floz/57ml) plus a ½ cup (4floz/115ml) orange juice (divided)
- 1 cinnamon stick
- ¼ teaspoon salt
- chopped fresh mint (to garnish)
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With a sharp knife, cut away the peel and pith of the oranges, then slice them crosswise into 4 or 5 slices.
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Lay the slices, slightly overlapping, in a 9x13 inch (22x23cm) dish.
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In a small saucepan over medium heat, combine the sugar, ¼ cup (2oz/57ml) orange juice, and the cinnamon stick, stirring occasionally until the mixture comes to a simmer.
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Stop stirring and let the mixture simmer for a few minutes until it has turned a rich brown.
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Remove from the heat and slowly stir in the remaining orange juice (it will bubble up a lot). If the caramel hardens, return to the heat briefly and stir until the caramel melts.
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Remove the cinnamon stick and pour the sauce over the oranges. Lastly sprinkle over the chopped mint, cover, and let marinate for 2 hours at room temperature before serving.
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These are best the day they are made but they can be stored in the refrigerator overnight. Serve as is or to accompany pound cake, vanilla ice cream, or french toast.