SARA JENSEN
3/4 cup cold water, divided
1/4 cup sugar
1/4 cup light corn syrup
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 + large grapefruits or oranges, peeled and sectioned (8 cups)
cinnamon sticks, orange rind curls (garnishes)
Cook sugar, 1/3 cup cold water, and corn syrup in a small heavy saucepan over medium heat, stirring 30 minutes or until mixture is caramel colored (add extra time if you are doubling the recipe.) Remove from heat. Add remaining 1/2 cup water (sugar mixture will clump but will dissolve when heated.) Bring to a boil, stirring constantly, 5 minutes or until smooth. Stir in ground cinnamon and cloves. Pour over fruit sections (may use a combo of oranges and grapefruit, or either alone.) Garnish as desired, and serve warm.
CARAMEL SYRUP CAN BE MADE AHEAD OF TIME AND CHILLED. REHEAT IN SAUSPAN BEFORE SERVING.
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