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Epicurious

Tangerine Butterscotch Sauce

With the addition of sprightly tangerine juice, this twist on traditional butterscotch sauce goes very well drizzled over Buckwheat Cake (page 44) paired with orange or tangerine sections instead of the cider-poached apples, or spooned over Pâte à Choux Puffs (page 232) filled with Caramel Ice Cream (page 144) and topped with toasted or candied nuts.

Recipe information

  • Yield

    makes about 1 1/2 cups (375 ml)

Ingredients

4 tablespoons (2 ounces/60 g) unsalted or salted butter, cut into pieces
1 cup (215 g) packed light brown sugar
1/3 cup (80 ml) heavy cream
1/8 teaspoon salt
1/4 cup (60 ml) freshly squeezed tangerine juice
2 tablespoons (30 ml) orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec

Preparation

  1. Step 1

    In a large saucepan, combine the butter, brown sugar, cream, and salt. Bring to a boil over medium-high heat and boil for 3 minutes without stirring.

    Step 2

    Remove from the heat, let cool for 2 minutes, then stir in the tangerine juice and orange-flavored liqueur. Serve the sauce warm.

  2. Storage

    Step 3

    This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.

Cover of David Lebovitz's Ready for Dessert featuring plates of cookies and a glass of milk.
Reprinted with permission from Ready for Dessert: My Best Recipes, copyright 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved. Buy the full book at Amazon or Bookshop.
TagsSauceGrand MarnierLiqueurAlcoholBeveragesTangerineCitrusFruitNut FreeGluten FreeEasy5 Ingredients or FewerSimmerWinterCookbooks
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