Beer caramel sauce with orange

Ingredients:

• 1 bottle of beer (0.33 l.)
• 4 cardamom pods
• Zest of half an orange, peeled into large strips
• 2 tablespoons unsalted butter
• 1.5 cups firmly packed dark brown sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• A pinch of sea salt

Preparation:

1. Combine the beer, cardamom, and orange zest in a saucepan and bring to a simmer over medium heat; cook, stirring, until the liquid is reduced to 1 cup, about 10 minutes.
2. Add the butter and brown sugar and cook, stirring only when the liquid comes to a boil, until it thickens into a syrup, 10 to 12 minutes. To check if it's ready, drop a small amount of caramel into a bowl of cold water. It should form a soft ball; if it doesn't, continue cooking..
3. Slowly whisk in the cream and cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the vanilla extract and salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly, then pour into a small jar. Refrigerate. Can be stored for up to 2 weeks.