Sliced blood oranges in shallow baking dish. Photo: Wendy Goodfriend

In a saucepan, stir together the sugar, 1/3 cup water, and the corn syrup. Cook over medium-high heat, swirling the pan occasionally, until the sugar melts and turns deep golden brown. (Using a pastry brush dipped in water, wash down the sides of the pan a few times in the beginning to make sure all the grains of sugar are in the boiling liquid.) Carefully pour the caramel over the orange slices. Set aside until room temperature, then cover and refrigerate for about 2 hours (this allows the caramel to soften and turn into a sauce).

caramel saucecaramel sauce

Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges