THE FOOD52 COMMUNITY IS NOW 1 MILLION STRONG! READ MORE »
All questions

An Abundance of Blood Oranges

A box of 4 dozen blood oranges just arrived on our doorstep. There's just two of us, we're in Pakistan, and it's the wrong season for a bit party on the terrace with buckets of sangria. Ideas needed before they go bad!

asked by Melusine over 3 years ago
21 answers 1504 views
0b360b64 877d 4742 8283 76f2c1197f7f  redsaurkraut
added over 3 years ago

You can make preserved oranges! I have a recipe on my blog, but the gist is to salt them, submerge them in their own juices and mix in a good amount of lemon juice. Make sure the oranges stay completely submerged in the juice (check regularly) and keep them at room temp out of sunlight for a month or so. The liquid will be viscous and clousy and the peels will be soft and smooth when they're ready. When you're done, you'll have the world's tastiest citrus condiment! The peels are the desired eating, but there are tons of uses for the flesh and juice too!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 3 years ago

Do you use the preserved oranges in the same way you would use preserved lemons?

0b360b64 877d 4742 8283 76f2c1197f7f  redsaurkraut
added over 3 years ago

Pretty much! They are a bit sweeter, so they aren't quite as versatile.

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

Here is a wonderful recipe for blood orange marmalade http://food52.com/recipes...
You can juice them and freeze in ice cube trays and store in ziplock bags too.

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

You can also zest them and freeze that also, how lucky you are I love blood oranges,

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

FWIW, that Blood Orange Marmalade is kick-a$$! I am making it again this year at the request of not only me, but also friends who ate it last year.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 3 years ago

You can slice them very thinly and dry them in a low (250) oven for several hours. The dried oranges can be ground with spices, or in a finishing salt, or crunched up over salads, veggies, whatever.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added over 3 years ago

You could make a fresh pitcher of the juice and add seltzer - refreshing!

5092d137 4f35 43f9 8967 1b2e5ab15a15  open uri20130104 6994 uu5d46 0
added over 3 years ago

Try a quick saute of your blood oranges, maybe combined with other citrus. Recipe here. http://www.pastrycraftseattle...

E0f7f273 1ea9 4b68 bffb 62a0d69520d2  la gerbe detail
added over 3 years ago

If you have the tequila and triple sec, a blood orange margarita is a very wonderful thing.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

actually a tad sweet but great colour .

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

actually a tad sweet but great colour .

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Try making blood orange and Campari jelly! Its a Gordon Ramsey recipe which I've made a few times.

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002
em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

I recently made this blood orange and Prosecco jelly and love it!!
http://em-i-lis.com/wordpress...

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 3 years ago

Use in a citrus vinaigrette - lovely!

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002
em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

Bevi, you inspired me and tonight I made a vinaigrette by blending the juice of 1 blood orange with five cloves of roasted garlic, a knob of creme fraiche, some olive oil, salt, pepper and a sprinkle of coriander. Delicious!!!!

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 3 years ago

That sounds amazing! I am going to make it!
Thanks for the details!

25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit
boozeandsusan

Susan is a Recipe Tester for Food52

added over 3 years ago

I LOVE to use blood orange peel as the garnish in my negronis. The oils in the peel taste fabulous in the cocktail. Happy cooking, I am jealous of your surplus!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Seriously yum -- all of the suggestions. I stumbled across Food 52 about two years ago -- what a happy accident!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Seriously yum -- all of the suggestions. I stumbled across Food 52 about two years ago -- what a happy accident!

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added over 3 years ago

You can make a confit with the oranges. The recipe is in Francis Mallmann's Seven Fires. It is wonderful to use in braises and stews.