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Caramel Oranges Recipe
|Granulated sugar||12 Ounce|
|Hot water||1⁄4 Pint|
|Grated coconut/Shredded almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2010 Calories from Fat 133
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 12.2 g60.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14 mg0.6%
Total Carbohydrates 485 g161.6%
Dietary Fiber 32.4 g129.6%
Sugars 452.1 g
Protein 10 g19.5%
Vitamin A 54% Vitamin C 902.2%
Calcium 52.9% Iron 11.6%
*Based on a 2000 Calorie diet
Slice each orange crosswise in 1/4-inch slices.
Carefully remove any pips, and reform as a whole orange.
Arrange in a serving dish just large enough to hold them.
Put 12 oz. granulated sugar in a heavy pan.
Moisten with 1/4 pint cold water.
Place pan on a moderate heat and cook without stirring until golden brown.
Remove from heat and add 1/4 pint hot water.
Put back on the heat and stir until the caramel is melted.
Continue cooking without stirring until thick and syrupy, from 5 to 10 minutes.
Pour half of the caramel over the oranges and put in the refrigerator until next day.
To serve, trickle the rest of the caramel over the oranges and sprinkle with fresh grated coconut.
Shredded almonds can be substituted for the coconut if it is not available.