Recipe by Southern Living December 1998

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Yield:
6 servings
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Ingredients

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Directions

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  • Cook sugar, 1/4 cup cold water, and corn syrup in a small heavy saucepan over medium heat, stirring constantly, 30 minutes or until mixture is caramel colored. Remove from heat.

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  • Add remaining 1/2 cup water. (Sugar mixture will clump but will dissolve when heated.) Bring to a boil. Boil, stirring constantly, 5 minutes or until smooth. Stir in ground cinnamon and cloves.

  • Pour over orange and grapefruit sections. Garnish with orange curls and cinnamon, if desired, and serve warm.

  • *3 1/3 cups jarred orange sections, drained, and 5 cups jarred grapefruit sections, drained, may be substitutued for fresh fruit.

  • NOTE: Caramel syrup can be made ahead of time and chilled. Reheat in a saucepan before serving.

Nutrition Facts

239 calories; fat 0.3g; sodium 17mg.
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