An Abundance of Blood Oranges

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.

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

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

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!

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!!!!

Use in a citrus vinaigrette - lovely!

I recently made this blood orange and Prosecco jelly and love it!!
http://em-i-lis.com/wordpress/recipes-new-format/jams-chutneys-and-other-canned-treats/blood-orange-prosecco-jelly/

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

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

Try a quick saute of your blood oranges, maybe combined with other citrus. Recipe here. http://www.pastrycraftseattle.com/blog/2011/02/02/almond-cake-with-warm-citrus/

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

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.

Here is a wonderful recipe for blood orange marmalade http://food52.com/recipes/8882-sicilian-blood-orange-marmalade
You can juice them and freeze in ice cube trays and store in ziplock bags too.

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

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

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!