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The best recipe you’ve never heard of is...Caramel Oranges! Is it orange season? Nope. But this turns even a so-so piece of fruit into a fabulous dessert, and Chris is so fond of these that we don’t care. ⁠
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This recipe dates back to the charter issue of our magazine from 2016, meaning we consider it a “change the way you cook” classic. It’s inspired by Italian “aranci caramellizzati” and happens to have been all the rage on dessert carts in London in the 1980s. It also follows Chris’s “rule of three”—great recipes are usually about just three things.⁠
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This trinity is obviously caramel, spicing, and oranges, which we use both as the base and caramel liquid. We take a note from Nigella Lawson’s recipe from “Forever Summer” and serve with yogurt, which adds a nice tangy contrast to the fruity sweetness.⁠
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⁠0:00 What are Caramel Oranges?
0:34 The Best Way to Peel an Orange
1:26 How to Make a Caramel Sauce
2:48 When is the Caramel Sauce Done?

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