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Feb 5, 2014 02:14 PM

Anyone cooking or making cocktails with blood oranges right now?

Ottolenghi has some nice recipes here:

was wondering what other things people are up to with the bitter beauties..

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  1. Mix the juice with Sarabeths Blood Orange Marmalade. Heat together in small saucepan. I use it as a sauce for salmon or other fish which are similar.

    1. Just a mention that there's a big difference in blood orange varieties. I don't know how many there are, but in the Boston area it is virtually always the Moro variety that is offerred in supermarkets. Moro is on the bitter side. I've tried them numerous times over the years, and no longer buy them. The last time I saw the Tarocco variety was in Trader Joe's, several years ago. The bag said they were from Italy. This is the type I enjoyed when first introduced to blood oranges, in Italy, decades before they were grown and sold America. The Tarocco is very juicy, sweet, and far less acidic than the Moro and any other orange variety I have ever encountered. In my limited experience, it seems that the Taroccos have darker skin and flesh than the Moro. The Moros I've had had little to no red streaking in their flesh. The Tarocco flesh ranged from half to entirely red. Perhaps the prettiest dessert I ever made was to fan thinly-sliced rings of peeled Tarocco on a dessert plate, put a scoop of honey-sweetened mascarpone in the center, then drizzled with the wonderful pomegranate glaze TJ's once carried.

      3 Replies
      1. re: greygarious

        sounds really good! I have no idea what variety of blood orange we have here in SF.

        1. re: greygarious

          The Italian blood orange IGP (Arance rosse), from Sicily, has three main types, tarocco, moro, and sanguinello. The tarocco ranges from not red at all to red but usually not very. The moro (whose name means "moor" or dark) and sanguinello ("blood" plus a diminutive suffix) are the reddest and the ones most likely to be used for juice. The tarocchi, which are the most highly prized of the blood oranges, are themselves are subdivided into various groups and cover quite a spectrum of size and quality. The best of the best are large, usually sort of teardrop shaped, and have a very soft skin just begging to be candied (provided they were not sprayed with pesticides, of course). These are hard to find outside eastern Sicily, much less at Trader Joe's. I have a feeling I have said all this in another thread, so forgive the repetition.

          1. re: mbfant

            That's fantastic-Thank you. Putting this in my notes!

        2. I'm making a blood orange honey almond cake as I type this, it's in the oven now.

          1. This year we have been getting very deep red ones which are like navel oranges in construction, quite bitter and sweet both. Using them in salads but mostly just eating them out of hand.

            1. I had a champagne cocktail with blood orange juice last weekend, delicious and pretty too!

              1 Reply