Heat sugar and orange juice in a small saucepan, over medium heat, and stir until sugar is moistened. Allow mixture to come to a boil and simmer for about 5 minutes or until sugar has turned golden. Standing back slightly, pour in the reduced apple juices (the caramel will bubble and spit vigorously). When the bubbling has subsided somewhat, stir to incorporate the juice and the caramel. Don't be tempted to stick your finger into the sauce to taste it until it has cooled slightly, as molten sugar is painfully hot. Pour sauce over and around apples.R
Recipe from: Mott, Eshun and Emma Waverman. "Baked Apples with Warm Cider Caramel." Food & Drink. Holiday 2006.