How much juice can you get from an orange

Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. Mircoplane makes a nice line, and I have no complains about mine.

You want to avoid scraping the white pith from under the colored part of the skin, as it is bitter and doesn't contain the flavor oils.

I make orange caramel at work for one of our desserts.

You will need:

• zest of one orange. big chunks is fine
• 2 cups sugar
• 1 cup water
• 2oz grand marnier/cointreau/triple sec (optional)
• approx 1/2c butter, unsalted
• approx 1/2c 35% cream
• generous pinch kosher salt
• 1-2tbsp pulp-free lemon juice

Combine the first three ingredients in a saucepan. Brush the exposed sides of the pan with lemon juice--this prevents crystallization. Dissolve the sugar in the water over medium heat, turn down to low simmer for 20 minutes. Strain out the zest, return sauce to heat, bring to boil. Cook until the sauce has taken a light amber colour, pour into stainless steel bowl. Whisk in butter, then cream, then grand marnier if using, then salt.