Blood oranges ... a wonder to behold and to taste

[binkyboots]

blood orange marmalade! it's so pretty

[DCP]

Don't know if anyone else mentioned this, but I'm really fond of candied blood orange slices. The recipe here as part of a larger dish works beautifully.

[Gifted Gourmet]

This is going to be a part of my dinner for tonight:this recipe for Insalata D’arancia .. I look forward to its elegance and simplicity!

[chappie]

Gifted, those are beautiful. 

I love making a blood orange sauce out of them.  Juice and zest, simmered together for 30 minutes; I add a bit of cream and (very, very light) chicken stock; very gently reduce to a glaze; and mount with butter.  Sometimes, if the sugar content of the fruit was not optimal, I have resorted to sweetening it very carefully.  I served it most commonly with firm fish, such as red grouper.

I also enjoy making granites and sorbets with the fruit.

←

I used your method last night, using heavy cream plus chicken stock, adding salt, pepper, a splash of white balsamic vinegar to which I added lemongrass long ago, pinch of red pepper flakes and a good bit of cumin. Dad used to make orange-cumin bread a long time ago, and the flavors work really well together. Served on broiled salmon atop a bed of quinoa, alongside asparagus I pan-cooked until slightly carmelized, with a splash of (dark) balasmic, and a salad of fennel, (regular navel) oranges, baby spinach and celery root (was going to use jicama but store was out). It was a delicious, healthy meal.

Thanks for the suggestion. I will definitely do it again. I also use blood oranges for attractive vinaigrettes.

[William Higham]

I have really enjoyed sorbets made with blood orange juice and a syrup with rose water. The fresh sharpness of the blood orange and the scented flavour of the rose water work better together than they have any right to...

←

omg, blood oranges and rosewater are two of my favorite things!! please share your sorbet recipe!!

thanks!!

←

I got the recipe from the second Moro cookbook

It's that rare sequel that's better than the original. I am pretty new to this site and ignorant about copyright on recipes. I don't know whether I can copy it out? It couldn't be simpler though. It's a syrup made with rosewater and sugar. Then the juice of blood oranges, lemon and some orange zest. Much recommended.

[david coonce]

Braised Belgian Endives with Blood Orange - Halve an endive (keep the root end to hold it all together while it's cooking), sear it in a pan on each side, toss in a knob of butter and the juice and zest from half a blood orange. Lower the heat to low, cover, braise 15-20 minutes. (You could toss the pan in a 325 oven, too.)

Serve it alonside a blood-orange/fennel slaw. Slice a fennel bulb, saute in a pan with some sliced red onion, add the other half of the blood orange's juice along with some rice vinegar, season, serve room temperature.