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What's you favorite way to use blood oranges?

rararachel Jan 16, 2013 03:52 PM

So I picked up a bunch of blood oranges last weekend and after making many blood orange old fashioneds I still have about 6 blood oranges leftover. Any ideas on how to use them? So far I'm thinking in a fennel or beet salad or perhaps a blood orange cake or tart, but I've got no recipes yet. Any favorites out there?

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    weedy RE: rararachel Jan 16, 2013 05:19 PM

    reduce the juice with a little Grand Marnier and perhaps a little ancho chile powder, and mount with butter.
    Serve over grilled fish.

    Blood Orange Margaritas - also good.

    1. v
      Violatp RE: rararachel Jan 16, 2013 05:23 PM

      Make blood orange curd.
      Take spoon.
      Eat curd.


      I love blood oranges SO much. Last time I used some in cocktails - blood orange juice, X-Rated liqueur, citrus vodka. Yum.

      1. goodhealthgourmet RE: rararachel Jan 16, 2013 06:01 PM

        I adore blood oranges. Some good ways to go...



        It also makes a fabulous panna cotta, or a wonderful compote that you can use as a topping for cheesecake or a chocolate cake or tart.

        1. s
          sr44 RE: rararachel Jan 16, 2013 07:22 PM

          And in today's NY Times, http://www.nytimes.com/2013/01/16/din...

          1. f
            fourunder RE: rararachel Jan 17, 2013 12:54 AM

            Simple Blood Orange Salad....

            Your favorite greens, sliced red onion and blood orange slices or segments.

            Olive Oil and vinegar.

            1. h
              HandLikeAFist RE: rararachel Jan 17, 2013 01:13 AM

              Peeled and sliced across in 1/2 - 3/4 in. slices. Three overlapping slices per salad plate. Scatter with slivers of the freshest garlic you can find, 10-15 slivers per plate. Drizzle with the absolutely best olive oil you can afford; new crop is best, and it's offering coincides with blood orange season.

              That's it. Simple dish (Sicilian?) that demands the best products. Amazingly good.

              1. s
                Sam D. RE: rararachel Jan 17, 2013 04:43 AM

                Blood orange marmalade
                Add them to a beet salad
                Blood orange upside down cake

                1 Reply
                1. re: Sam D.
                  chefathome RE: Sam D. Jan 17, 2013 07:55 AM

                  I too love to make blood orange marmalade. They are also fantastic in semifreddo or sorbet.

                2. TrishUntrapped RE: rararachel Jan 17, 2013 08:31 AM

                  I wanted to make this simple but very cute Blood Orange Tart the other day. But here in Connecticut I couldn't find any blood oranges.


                  1. pdxgastro RE: rararachel Jan 17, 2013 11:19 PM

                    My local paper had a bundt cake recipe: http://www.oregonlive.com/foodday/ind...

                    1. h
                      HillJ RE: rararachel Jan 18, 2013 08:55 AM

                      Juiced it makes a flavorful salad dressing, added to icing sugar to create a citrus drizzle over scones or juiced and frozen as ice cubes for Sangria

                      3 Replies
                      1. re: HillJ
                        fourunder RE: HillJ Jan 18, 2013 09:00 AM

                        Juiced it makes a flavorful......


                        vodka Drink

                        1. re: fourunder
                          HillJ RE: fourunder Jan 18, 2013 09:07 AM


                          1. re: fourunder
                            foodieX2 RE: fourunder Jan 18, 2013 09:16 AM

                            I was going to say a blood orange mimosa! Delish

                        2. charles_sills RE: rararachel Jan 18, 2013 09:10 AM

                          the blood and sand, i dont know if blood oranges are traditionally used, but i bet it would be great.
                          equal parts scotch, cherry brandy, sweet vermouth, and blood orange juice. i like it with double the scotch.

                          1. greygarious RE: rararachel Jan 18, 2013 09:22 AM

                            Depends on the type. The widely-available Moro is more acidic and less sweet than the harder-to-find Tarocco, which is superb all on its own. I like to slice a peeled blood orange thinly, crosswise. If it needs to be sweeter, macerate briefly with a little sugar or honey or agave nectar. Arrange slices in a ring on a dessert plate. In the center, put a scoop of vanilla ice cream, orange sherbet, or sweetened mascarpone cheese or Greek yogurt. Drizzle with pomegranate syrup. This is a pretty, refreshing, easy dessert, especially nice for brunch or at the end of a heavier meal.

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