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Oranges with Balsamic-and-Anise Caramel

['2/3 cup sugar', '1/4 cup water', '1/2 teaspoon anise seeds', '1/3 cup balsamic vinegar', '4 navel oranges']

Bring sugar, water, and anise seeds to a boil in a 1- to 1 1/2-quart heavy nonreactive saucepan, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water and stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling pan, until mixture is a golden caramel. Reduce heat to low and carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Stir until caramel is dissolved, about 1 minute.
Cut peel, including all white pith, from oranges with a sharp knife, then slice oranges crosswise. Serve orange slices drizzled with warm sauce.

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