Like orange, blushing jewels, blood oranges only appear for a short season during the deep depths of winter reminding us that warmer times are on their way.  Tart and sweet, blood oranges, are available in two main varieties Moro and Tarocco and they date back to 17^th century Sicily.

From martinis to mimosas, blood orange juice is just one way to enjoy these fruits during their short stay on our grocer’s produce aisle. Plus, the juice can be heated with sugar and reduced to create a syrup that can be used fresh or kept in the freezer.  Between their unique coloring and flavors, they are also a great addition to salads.

If you’d like to try something a bit different try one of these recipes . . .

Blood Orange Curd
Creamy and buttery, citrus curds are zesty with an undertone of caramel. Since many consider blood oranges the world’s best dessert orange, using its juice and zest to make this peach-colored blood orange curd is ideal. Great on toast or with scones, it can also be used as a filling for cakes and muffins.

8 egg yolks
1 cup sugar
1 stick (8 tbs) butter
2 tbs blood orange zest*
1 cup blood orange juice*
*You’ll need about 5-6, approximately five ounces each, blood oranges for the 1 cup of juice; but the 2 tbs of zest will only need about 2-3 oranges. So, to make the curd, begin by zesting all of the blood oranges (extra zest can be dried or frozen) then juicing.

Whisk together all of the ingredients and cook in a bowl set over a pot of simmering water, stirring constantly.  Cook for 30 to 40 minutes, while the curd cooks and reduces. It’ll be done when it thickly coats the back of a wooden spoon (it will thicken further when chilled).

Store in refrigerator and use within two weeks.  One note, if you don’t like the peachy-caramel color of the final curd, you can add a couple drops of red food coloring to the cooled curd.

Blood Orange Olive Oil
Found in specialty stores and online, citrus-infused olive oils are made by pressing the fruit at the same time the olives are pressed to create an oil with a sweet, heady perfume.  It also comes with a pretty price tag and is only available in limited quantities.  So what better way to extend the short blood orange season than to make your own at home. 

Since we’re not pressing our own olives, it’s important to choose a moderately priced, but high quality extra virgin olive oil.  In our recipe testing, we found great results with oil from the first pressings.  While some recipes for making your own citrus oils calls for using the paddle of a stand mixer, this recipe utilizes a food processor because the skin of blood oranges is not as thick as other citrus fruits and the pith not quite so bitter. 

3 blood oranges (5-6 oz each)
12 oz extra virgin olive oil
Food processor
Fine mesh strainer
Cheesecloth
2 bowls that can support the strainer

Coarsely chop the oranges and place in the bowl of a food processor and cover with the olive oil. Pulse/process until the mixture becomes a thick, peach-colored mash. 

Then, place the fine mesh strainer (stainless steel works best) over a bowl and scrape the mash into it to strain and drain – occasionally stirring and pressing the mash with a spatula.  This first straining will take about an hour and will be slightly cloudy. 

For the second straining, you’ll need to scrape and rinse clean the mesh strainer, placing it over the second bowl and lining it with a double layer of cheesecloth.  Pour in the strained oil and allow it to strain for about another hour.  

Oil is great used in salad dressings, in marinades or even used to dress fish or pasta. 

Store in refrigerator and allow oil to come to room temperature to use.  Will keep for a couple of weeks.

Copyright 2007.