Oranges with Caramel Sauce and Toasted Pecans

Cooking Light
8 servings (serving size: about 3/4 cup oranges, 1 tablespoon sauce, and 1 tablespoon pecans)


+ Add To Shopping List
1/2 cup sugar
2 tablespoons fresh orange juice
1 1/2 teaspoons butter or stick margarine
1/3 cup evaporated fat-free milk
2 tablespoons Grand Marnier or triple sec (orange-flavored liqueur)
1/4 teaspoon vanilla extract
Dash of salt
10 oranges, peeled and sliced (about 4 pounds)
1/2 cup chopped pecans, toasted


Combine sugar and juice in a small, heavy saucepan. Place over medium-low heat; cook 5 minutes or until sugar dissolves. (Do not stir.) Cover, increase heat to medium, and boil 30 seconds (this will dissolve any sugar crystals clinging to the sides of the pan). Uncover and boil 2 minutes or until amber or golden. (Do not stir.)

Remove from heat; let stand 1 minute. Carefully add butter, stirring until butter melts. Gradually add milk, stirring constantly (caramel will harden and stick to spoon). Place pan over medium heat; cook 2 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in liqueur, vanilla, and salt. Pour caramel sauce over oranges; sprinkle with pecans.

Created date

November 2000

Nutritional Information

Calories 190
Caloriesfromfat 28 %
Fat 5.9 g
Satfat 0.9 g
Monofat 3.4 g
Polyfat 1.3 g
Protein 2.7 g
Carbohydrate 32.4 g
Fiber 6.4 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 37 mg
Calcium 88 mg