I picked these from my garden this afternoon ~ Don’t be jealous- we do get earthquakes, fires and floods…
‘Tis the season for Blood Oranges! The colour simply delights me every time I slice into them and the intensity and tangy-ness is incomparable.
I’ll share my Secret Recipe; Freshly squeezed juice of blood oranges + Miller’s Gin. The secret is in the gin and the blood oranges. Don’t tell anyone who doesn’t read Slim Paley.
Miller’s is a very nice clean tasting gin that doesn’t interfere with the flavour of the juice. In fact it runs interference for just about everything after a few sips.
Blood oranges, like all citrus fruits, are a good source of vitamin C. One medium-sized orange contains 260 milligrams of potassium, 15 percent of the FDA’s daily recommendation. The fruit’s red pigment, anthocyanin, is an antioxidant that reduces the risks associated with many ailments, including age-related illnesses.
Blood oranges diminish the risk of heart disease, some types of cancer and bad cholesterol build-up. They may also reduce the risk of cataracts, and aid in the body’s healing process.
Eating a medium-sized orange provides 28 percent of the recommended daily amount of dietary fiber. Oranges can also be a valuable source of iron, calcium and vitamin A. (nicked from Wikipedia)
Blood Orange Sorbet
1. Juice your blood oranges. Then measure the juice.
2. For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added.
For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).
3. Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.
4. Stir the sugar back into the reserved blood orange juice.
5. Chill thoroughly, then freeze in your ice cream maker.
(Adapted (word for word) from a David Lebovitz recipe)
Candied Orange Peel
Makes 1/2 cup
1 cup sugar
Using a citrus zester or vegetable peeler, shred long strips of orange peel.
Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.
Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup when ready to use. (dead lift from Martha Stewart)
Miquel Coelho Photo
I don’t really care for candied orange peel but I think they are beautiful and I must say these ones look delicious and downright chic. Roll orange peels in sugar before serving if desired, or dip into tempered dark chocolate. Grapefruit, lemon or limes may be substituted. Wouldn’t all of them together be gorgeous?! I’d be tempted to make them just to go with my decor!
Jo Malone Orange Blossom perfume. Still the BEST orange blossom I’ve found. Free shipping from JoMalone.com
My buxom blood orange tree