Mandarin caramel syrup with orange liqueur

Ingredients for 3 servings:

• 3 small mandarin oranges, fresh
• 2 ½ tbsp sugar
• 1 cl orange liqueur
• 10 g butter
• 200 ml mandarin juice from canned mandarins

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Puree 3 mandarins. Drain the canned mandarins (which can be used later for a cake or dessert) through a sieve and set the juice aside. Melt the butter in a saucepan over medium heat. Add 2.5 tablespoons of sugar and caramelize. As soon as the sugar has melted and turned brown, immediately remove from the heat and add about 200 ml of mandarin juice. Return to the heat over medium heat and bring to a simmer. Simmer until the caramel has melted again. Add the pureed mandarins and the liqueur. Cook, stirring regularly, until it forms a syrupy mass. You’ll know it’s done when the bubbles start to disappear. Remove from the heat and let cool. A great jam substitute for spreading on cake bases.