Syrupy Blood Oranges Recipes

SYRUPY BLOOD ORANGES

Syrupy Blood Oranges image

A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake.

Provided by Martha Stewart

Yield Makes enough for 1 gingerbread icebox cake

Number Of Ingredients 3

Ingredients

4 blood oranges, very thinly sliced into rounds
2 cups granulated sugar
2 cups water

Steps:

Bring a large pot of water to a boil. Add orange slices, and cook until semi-translucent, about 5 minutes. Using a slotted spoon, transfer to a baking sheet.
Cut a round of parchment paper to fit in a large, shallow saucepan. Bring sugar and water to a boil, stirring until sugar has dissolved. Carefully add orange slices, and place parchment directly on surface. Reduce heat, and simmer gently until oranges have softened and liquid is syrupy, about 30 minutes. Remove from heat, and let oranges cool in syrup. Halve or quarter some of the orange slices if desired.

BLOOD ORANGE SYRUP

Blood Orange Syrup image

Use Brad Thomas Parsons's tangy syrup in the Red Carpet Reviver recipe from his "Bitters" book.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 cup sugar
1 cup water
Zest and juice of 2 blood oranges

Steps:

Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring occasionally to dissolve sugar. As soon as mixture begins to boil, immediately remove from heat; let cool completely. Strain syrup into an airtight container.

BLOOD ORANGE SYRUP

Blood Orange Syrup image

Provided by Paul Connors

Categories Sauce Citrus Dessert Orange Winter Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 3

Ingredients

3 cups fresh blood orange juice or regular orange juice
9 tablespoons sugar
1 1/2 tablespoons grated blood orange peel or regular orange peel

Steps:

Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate until cold. Cover and keep refrigerated up to 2 days.

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