Discover the vibrant world of blood oranges with our roundup of 18 delicious recipes that shine in every season! Whether you’re whipping up a quick weeknight dinner or indulging in seasonal favorites, these citrus gems add a burst of color and flavor to your table. From sweet to savory, there’s something for every home cook to explore. Keep reading to find your next kitchen adventure!
Blood Orange Marmalade
Zesty and vibrant, blood orange marmalade is a delightful way to preserve the bold flavors of winter citrus. This recipe guides you through each step, ensuring a perfect spread every time.
Ingredients
- 4 cups of blood oranges, thinly sliced (include the peel for that classic marmalade texture)
- 2 cups of granulated sugar (because sweetness balances the tartness beautifully)
- A splash of water (just enough to get things going without diluting the flavor)
- A couple of tablespoons of lemon juice (for that extra zing and to help with setting)
Instructions
- Start by washing the blood oranges thoroughly, then slice them as thinly as possible, ensuring to catch any juices.
- Combine the sliced oranges, their juices, sugar, and a splash of water in a large, heavy-bottomed pot over medium heat.
- Stir the mixture gently until the sugar dissolves completely, about 5 minutes. Tip: A wooden spoon is best for this to avoid scratching your pot.
- Once the sugar is dissolved, increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook for about 40 minutes, stirring occasionally to prevent sticking.
- After 40 minutes, add the lemon juice and continue to simmer for another 10 minutes. Tip: The marmalade should start to thicken and reach 220°F on a candy thermometer for perfect setting.
- To test if it’s ready, place a small amount on a cold plate; if it wrinkles when pushed with your finger, it’s set.
- Remove from heat and let it cool slightly before transferring to sterilized jars. Tip: Leaving a little space at the top of each jar allows for expansion as it cools.
Wonderfully tangy with a slight bitterness from the peel, this marmalade is a complex treat. Spread it on toast, swirl into yogurt, or even use it as a glaze for meats to add a citrusy punch.
Blood Orange Salad with Fennel and Olives
Creating a vibrant and refreshing salad is easier than you think, especially when you start with the right ingredients and a bit of guidance. Let’s dive into making a dish that’s as beautiful as it is delicious.
Ingredients
- 2 blood oranges, peeled and sliced into rounds
- 1 small fennel bulb, thinly sliced
- A handful of pitted kalamata olives
- A splash of extra virgin olive oil
- A couple of tablespoons of fresh lemon juice
- A pinch of salt
- A sprinkle of freshly ground black pepper
Instructions
- Start by preparing your blood oranges. Peel them carefully to remove all the pith, then slice into thin rounds. Tip: Use a sharp knife for clean cuts.
- Take your fennel bulb, trim off the stalks, and slice it as thinly as possible. The thinner, the better for texture. Tip: A mandoline slicer can make this step quicker and more uniform.
- Arrange the blood orange slices and fennel on a serving platter. Scatter the olives over the top.
- Drizzle with a generous splash of olive oil and a couple of tablespoons of lemon juice for that bright, tangy flavor.
- Finish with a pinch of salt and a sprinkle of black pepper to taste. Tip: Always season in layers for the best flavor distribution.
After assembling, the salad presents a stunning contrast of colors and textures, from the crisp fennel to the juicy oranges and briny olives. A perfect side for grilled fish or a standalone light lunch, it’s a dish that’s sure to impress with minimal effort.
Blood Orange Chicken
Now, let’s dive into creating a dish that’s as vibrant in flavor as it is in color. This Blood Orange Chicken is a perfect blend of sweet and tangy, with a methodical approach that ensures even beginners can achieve delicious results.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of blood oranges, juiced (about 1/2 cup)
- A splash of olive oil (about 2 tbsp)
- 1 tbsp of honey
- A pinch of salt and pepper
- 1 clove of garlic, minced
- A handful of fresh thyme
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a bowl, whisk together the blood orange juice, olive oil, honey, minced garlic, salt, and pepper to create the marinade.
- Place the chicken breasts in a baking dish and pour the marinade over them, making sure they’re fully coated. Tip: Letting the chicken marinate for at least 30 minutes in the fridge will deepen the flavors.
- Sprinkle the fresh thyme over the chicken before covering the dish with foil.
- Bake in the preheated oven for 25 minutes. Tip: Baking covered keeps the chicken moist.
- Remove the foil and bake for an additional 10 minutes to allow the chicken to brown slightly. Tip: The chicken is done when its internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing to retain its juices.
Zesty and aromatic, this Blood Orange Chicken offers a juicy texture with a perfect balance of sweetness and acidity. Serve it over a bed of quinoa or with roasted vegetables for a colorful and nutritious meal.
Blood Orange Sorbet
Kickstart your summer with this refreshing Blood Orange Sorbet, a perfect blend of sweet and tart flavors that’s surprisingly simple to make. Let’s dive into the methodical process of creating this icy treat, ensuring even beginners can follow along with ease.
Ingredients
- 2 cups of freshly squeezed blood orange juice (about 6-8 oranges)
- 1 cup of granulated sugar
- 1 cup of water
- A splash of lemon juice (about 1 tbsp)
- A pinch of salt
Instructions
- In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar completely dissolves, about 3-5 minutes. This is your simple syrup.
- Remove the simple syrup from the heat and let it cool to room temperature. Tip: Placing the saucepan in a bowl of ice water speeds up the cooling process.
- Once cooled, stir in the blood orange juice, lemon juice, and a pinch of salt until well combined. Tip: Straining the juice ensures your sorbet is smooth without any pulp.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for about 4 hours, until firm.
- Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving to achieve the perfect scoopable texture.
Bright in color and bursting with citrusy flavor, this Blood Orange Sorbet is a delightful palate cleanser or a light dessert. Serve it in hollowed-out blood orange halves for an elegant presentation that’s sure to impress.
Blood Orange Margarita
Unleash the vibrant flavors of this Blood Orange Margarita, a refreshing twist on the classic cocktail that’s perfect for any occasion. Follow these simple steps to craft a drink that’s as visually stunning as it is delicious.
Ingredients
- 2 cups of freshly squeezed blood orange juice (about 4-5 blood oranges)
- 1/2 cup of silver tequila
- 1/4 cup of triple sec
- 2 tbsp of fresh lime juice
- A splash of simple syrup (adjust to your sweetness preference)
- A couple of cups of ice
- Salt or sugar for rimming the glass (optional)
- A blood orange slice for garnish
Instructions
- Start by preparing your glass. If you like, rim the edge with salt or sugar by first rubbing a lime wedge around the rim, then dipping it into your choice of salt or sugar.
- In a cocktail shaker, combine the blood orange juice, tequila, triple sec, lime juice, and simple syrup. Tip: For a smoother drink, strain the blood orange juice to remove any pulp.
- Add a couple of cups of ice to the shaker, securing the lid tightly. Shake vigorously for about 15 seconds, or until the outside of the shaker feels cold. Tip: The longer you shake, the more diluted your drink will be, so aim for that perfect chill without overdoing it.
- Strain the mixture into your prepared glass filled with fresh ice. Tip: For an extra touch of elegance, use a large ice cube to slow down dilution.
- Garnish with a slice of blood orange on the rim of the glass for a pop of color and a hint of what’s inside.
With its bold citrus flavor and striking hue, this Blood Orange Margarita is a feast for the senses. Serve it at your next gathering to impress your guests, or enjoy it solo as a bright spot in your day.
Blood Orange Tart
Out of all the citrus fruits, blood oranges bring a unique vibrancy to desserts, and this Blood Orange Tart is no exception. Perfect for beginners, this recipe walks you through creating a stunning tart that’s as delightful to look at as it is to eat.
Ingredients
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, chilled and diced
- 1/4 cup of granulated sugar
- a pinch of salt
- 3-4 blood oranges
- 1 cup of heavy cream
- 2 eggs
- 1/2 cup of granulated sugar (for the filling)
- a splash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
- In a large bowl, mix the flour, 1/4 cup sugar, and salt. Add the diced butter and rub it into the flour until the mixture resembles coarse crumbs.
- Press the mixture firmly into a 9-inch tart pan, making sure to cover the bottom and sides evenly. Chill for 15 minutes to prevent shrinking.
- Bake the crust for 15 minutes until lightly golden. Let it cool slightly.
- While the crust cools, zest and juice 2 blood oranges. Slice the remaining oranges thinly for the topping.
- Whisk together the heavy cream, eggs, 1/2 cup sugar, vanilla extract, and the blood orange zest and juice until smooth.
- Pour the filling into the pre-baked crust and arrange the blood orange slices on top.
- Bake for 25-30 minutes until the filling is set but still slightly wobbly in the center.
- Let the tart cool completely before slicing to allow the filling to firm up.
Unbelievably creamy with a crisp crust, this tart balances the tartness of blood oranges with the sweetness of the filling. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.
Blood Orange Glazed Salmon
First, let’s dive into creating a dish that’s as vibrant in flavor as it is in color. This Blood Orange Glazed Salmon is a perfect blend of sweet and savory, with a methodical approach that ensures even beginners can achieve restaurant-quality results at home.
Ingredients
- 4 salmon fillets (about 6 oz each)
- A couple of blood oranges (you’ll need 1/2 cup of juice and some zest)
- 2 tbsp of honey
- A splash of soy sauce
- 1 tbsp of olive oil
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the blood orange juice, zest, honey, and soy sauce until well combined. Tip: Freshly squeezed juice will give your glaze the best flavor.
- Season the salmon fillets with salt and pepper on both sides. Tip: Patting the salmon dry before seasoning helps the glaze adhere better.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for 2-3 minutes until the skin is crispy.
- Brush the top of each fillet generously with the blood orange glaze, then transfer the skillet to the preheated oven. Tip: Keep an eye on the salmon after 5 minutes to prevent overcooking; it should flake easily with a fork when done.
- Bake for 8-10 minutes, depending on the thickness of your fillets, until the salmon is cooked through and the glaze is caramelized.
This salmon comes out with a perfectly crispy skin and a glaze that’s sticky, sweet, and slightly tangy. Try serving it over a bed of quinoa or with roasted vegetables for a complete meal that’s as nutritious as it is delicious.
Blood Orange and Beet Salad
Preparing a vibrant Blood Orange and Beet Salad is simpler than you might think, and it’s a fantastic way to brighten up your meal with a burst of color and flavor. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 2 medium beets, peeled and thinly sliced
- 2 blood oranges, peeled and segmented
- A handful of arugula
- A splash of olive oil
- A couple of tablespoons of balsamic vinegar
- A pinch of salt
- A sprinkle of black pepper
- A handful of walnuts, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C) to roast the beets to perfection.
- Toss the thinly sliced beets with a splash of olive oil, a pinch of salt, and a sprinkle of black pepper on a baking sheet.
- Roast the beets in the preheated oven for about 25 minutes, or until they’re tender and slightly caramelized at the edges. Tip: Stir them halfway through for even cooking.
- While the beets are roasting, peel and segment the blood oranges, ensuring to catch any juices for the dressing.
- In a small bowl, whisk together the blood orange juices, a couple of tablespoons of balsamic vinegar, and a splash of olive oil to create a vibrant dressing. Tip: Adjust the ratio to your liking for a perfect balance of sweet and tangy.
- Once the beets are done, let them cool slightly before assembling the salad to keep the arugula crisp.
- In a large bowl, combine the roasted beets, blood orange segments, and a handful of arugula. Drizzle with the dressing and toss gently to coat.
- Sprinkle a handful of roughly chopped walnuts over the top for a crunchy contrast. Tip: Toast the walnuts beforehand for an extra layer of flavor.
Zesty and refreshing, this salad offers a delightful mix of sweet, earthy, and tangy flavors with every bite. Serve it as a standalone lunch or as a striking side dish to complement grilled meats or fish.
Blood Orange Pancakes
First, let’s dive into making these vibrant Blood Orange Pancakes that are as delightful to look at as they are to eat. Perfect for a weekend brunch, these pancakes bring a tangy twist to your morning routine.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- 1 egg
- 3/4 cup milk
- A splash of vanilla extract
- 2 tbsp melted butter
- 1/2 cup blood orange juice
- Zest of one blood orange
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the egg, then mix in the milk, vanilla extract, melted butter, blood orange juice, and zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay for fluffy pancakes.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
- Pour 1/4 cup of batter for each pancake onto the skillet. Tip: Wait for bubbles to form on the surface before flipping, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
Great for serving, these pancakes boast a light, fluffy texture with a zesty, slightly sweet flavor. Drizzle with maple syrup and garnish with extra blood orange slices for a beautiful, flavorful presentation.
Blood Orange Curd
Discover the vibrant and tangy delight of homemade Blood Orange Curd, a perfect blend of sweetness and citrus that’s surprisingly easy to make. This guide will walk you through each step, ensuring a smooth and luscious curd every time.
Ingredients
- 1 cup of fresh blood orange juice (about 4-5 oranges)
- 1 tbsp of blood orange zest
- 1/2 cup of granulated sugar
- 3 large eggs
- 1/2 cup of unsalted butter, cubed
- A pinch of salt
Instructions
- In a medium saucepan, whisk together the blood orange juice, zest, sugar, eggs, and salt until well combined.
- Place the saucepan over low heat and add the cubed butter. Stir constantly with a wooden spoon to prevent the eggs from scrambling.
- Continue cooking and stirring for about 10-15 minutes, or until the mixture thickens enough to coat the back of the spoon. Tip: If you run your finger across the spoon, the line should hold its shape.
- Once thickened, remove the saucepan from the heat and strain the curd through a fine-mesh sieve into a bowl to remove any zest or cooked egg bits. Tip: This step ensures a silky smooth texture.
- Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving. Tip: The curd will thicken further as it cools.
Creamy and bursting with citrus flavor, this Blood Orange Curd is a versatile delight. Spread it on toast, swirl it into yogurt, or use it as a filling for tarts and cakes for a pop of color and taste.
Blood Orange and Avocado Salad
First, let’s dive into creating a refreshing and vibrant salad that’s perfect for any season. This dish combines the tangy sweetness of blood oranges with the creamy richness of avocados, creating a delightful contrast in flavors and textures.
Ingredients
- 2 blood oranges, peeled and sliced into rounds
- 1 ripe avocado, sliced
- A couple of handfuls of arugula
- A splash of olive oil
- A drizzle of honey
- A pinch of salt
- A sprinkle of crushed pistachios
Instructions
- Start by arranging the arugula on a serving plate as the base of your salad.
- Next, layer the blood orange slices and avocado slices alternately on top of the arugula for a visually appealing presentation.
- Drizzle the olive oil and honey evenly over the salad to add a glossy finish and a touch of sweetness.
- Sprinkle a pinch of salt over the top to enhance the flavors.
- Finally, garnish with crushed pistachios for a crunchy texture and a nutty flavor.
Usually, this salad is a burst of flavors with the citrusy notes from the blood oranges balancing the creaminess of the avocado. The arugula adds a peppery bite, while the pistachios introduce a delightful crunch. Serve it as a light lunch or as a side dish to complement grilled meats.
Blood Orange Polenta Cake
Ready to dive into a baking project that’s as vibrant in flavor as it is in color? This blood orange polenta cake combines the tangy sweetness of blood oranges with the rustic texture of polenta for a dessert that’s sure to impress.
Ingredients
- 1 cup of fine polenta
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 2 large eggs
- A splash of vanilla extract
- Zest and juice of 2 blood oranges
- 1/2 teaspoon of baking powder
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and blood orange zest.
- Tip: For an extra fluffy cake, make sure your butter is at room temperature before creaming.
- In another bowl, whisk together the polenta, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the blood orange juice, until just combined.
- Tip: Don’t overmix the batter to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: If the top starts browning too quickly, loosely cover it with foil.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
You’ll love the moist, slightly crumbly texture of this cake, with the bright citrus notes shining through. Serve it with a dollop of whipped cream or a drizzle of blood orange syrup for an extra special touch.
Blood Orange Sangria
Summer is the perfect time to whip up a refreshing batch of Blood Orange Sangria, a vibrant and fruity drink that’s as easy to make as it is delicious. Let’s dive into the simple steps to create this crowd-pleaser.
Ingredients
- 2 cups of blood orange juice, freshly squeezed if you can
- A splash of triple sec for that extra zing
- 1 bottle of your favorite dry red wine
- A couple of blood oranges, thinly sliced
- A handful of strawberries, hulled and sliced
- 1/4 cup of simple syrup, adjust based on your sweet tooth
- A few ice cubes to keep it chill
Instructions
- Start by pouring the blood orange juice into a large pitcher.
- Add the splash of triple sec to the pitcher, stirring gently to combine.
- Pour in the bottle of red wine, mixing well to ensure all the flavors start to meld together.
- Toss in the sliced blood oranges and strawberries, giving the mixture a light stir to distribute the fruit evenly.
- Drizzle in the simple syrup, tasting as you go to hit your perfect level of sweetness.
- Drop in a few ice cubes to cool the sangria down before serving.
- Let the sangria sit in the fridge for at least an hour to allow the flavors to fully develop—trust me, it’s worth the wait.
Perfect for sipping on a warm evening, this Blood Orange Sangria boasts a beautiful balance of sweet and tart flavors, with the fruit adding a lovely texture. Serve it in a clear glass to show off its stunning color, garnished with an extra slice of blood orange on the rim for that Instagram-worthy touch.
Blood Orange and Chocolate Mousse
Our journey into creating a delightful Blood Orange and Chocolate Mousse begins with understanding the harmony between the tangy zest of blood oranges and the rich depth of chocolate. This dessert is a perfect blend of flavors that promises to elevate your dining experience.
Ingredients
- 1 cup of heavy cream, chilled
- 3 large blood oranges, juiced and zested
- 1/2 cup of granulated sugar
- 4 oz of dark chocolate, finely chopped
- A splash of vanilla extract
- A pinch of salt
Instructions
- In a large bowl, whip the chilled heavy cream until soft peaks form. Tip: Ensure your bowl and beaters are cold for the best volume.
- Gently fold in the blood orange juice, zest, and granulated sugar into the whipped cream until fully incorporated.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Tip: Avoid overheating to prevent the chocolate from seizing.
- Fold the melted chocolate into the cream mixture along with a splash of vanilla extract and a pinch of salt until the mixture is uniform in color.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours, or until set. Tip: Covering the glasses with plastic wrap prevents a skin from forming on the surface.
The mousse sets into a light, airy texture with a vibrant contrast between the citrusy blood orange and the luxurious chocolate. Serve it garnished with thin blood orange slices or a sprinkle of cocoa powder for an elegant touch.
Blood Orange Roasted Carrots
Unlock the vibrant flavors of winter with this simple yet elegant side dish that brings a sweet and tangy twist to your table. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.
Ingredients
- A bunch of carrots, peeled and halved lengthwise
- 2 blood oranges, one juiced and one sliced
- 2 tablespoons of olive oil
- A splash of balsamic vinegar
- A couple of sprigs of fresh thyme
- Salt and freshly ground black pepper, just a pinch each
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the carrots to perfection.
- Toss the peeled and halved carrots with olive oil, blood orange juice, and a splash of balsamic vinegar in a large bowl. Tip: Make sure each carrot is evenly coated for maximum flavor.
- Spread the carrots in a single layer on a baking sheet, arranging the blood orange slices and thyme sprigs on top. This not only adds flavor but also makes the dish visually appealing.
- Roast in the preheated oven for about 25 minutes, or until the carrots are tender and slightly caramelized at the edges. Tip: Halfway through, give them a quick stir to ensure even cooking.
- Season with a pinch of salt and freshly ground black pepper right after roasting to enhance the natural sweetness of the carrots. Tip: Letting the dish sit for a couple of minutes before serving allows the flavors to meld beautifully.
Roasted to tender perfection, these carrots boast a delightful balance of sweet and tangy, with the blood oranges adding a burst of color and flavor. Serve them alongside a roast chicken or as part of a vibrant vegetable platter for a dish that’s as pleasing to the eye as it is to the palate.
Blood Orange and Ginger Tea
Ready to warm up your mornings with a vibrant twist? This Blood Orange and Ginger Tea combines the zesty sweetness of blood oranges with the spicy kick of ginger, creating a soothing beverage that’s as beautiful as it is delicious.
Ingredients
- 2 blood oranges, sliced
- A 2-inch piece of fresh ginger, thinly sliced
- 4 cups of water
- A splash of honey (about 2 tbsp)
- A couple of cinnamon sticks
Instructions
- Start by bringing 4 cups of water to a boil in a medium saucepan over high heat.
- Once boiling, add the thinly sliced ginger and cinnamon sticks to the water. Reduce the heat to medium-low and let it simmer for about 10 minutes to infuse the water with the ginger and cinnamon flavors.
- While the tea is simmering, slice the blood oranges into thin rounds. Tip: Leaving the peels on adds a beautiful color and extra flavor to the tea.
- After the 10 minutes, add the blood orange slices to the saucepan. Let the tea simmer for another 5 minutes to allow the oranges to soften and release their juices.
- Remove the saucepan from the heat and stir in a splash of honey, adjusting the amount based on your sweetness preference. Tip: For a smoother tea, you can strain it before serving, but leaving the slices in makes for a more vibrant presentation.
- Let the tea sit for a couple of minutes before serving to allow the flavors to meld together beautifully.
Just imagine the burst of citrus and warmth from the ginger in every sip. Serve this tea hot in clear glasses to showcase its stunning ruby hue, or chill it for a refreshing iced version on warmer days.
Blood Orange Panna Cotta
Just when you thought panna cotta couldn’t get any more luxurious, along comes the blood orange version to prove you wrong. This dessert is a creamy, dreamy delight with a vibrant citrus twist that’s surprisingly simple to make at home.
Ingredients
- 2 cups of heavy cream
- 1/2 cup of sugar
- a splash of vanilla extract
- 1 packet of unflavored gelatin
- 1/4 cup of cold water
- 1 cup of blood orange juice
- a couple of blood orange slices for garnish
Instructions
- Start by sprinkling the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes until it blooms.
- In a saucepan, combine the heavy cream and sugar. Warm them over medium heat, stirring occasionally, until the sugar dissolves—about 3 minutes. Tip: Don’t let it boil to avoid scalding the cream.
- Remove the saucepan from the heat. Stir in the vanilla extract and the bloomed gelatin until fully dissolved.
- Gently mix in the blood orange juice. Tip: Strain the juice first to ensure your panna cotta is perfectly smooth.
- Divide the mixture among 4 ramekins. Chill in the refrigerator for at least 4 hours, or until set. Tip: Cover them with plastic wrap to prevent any fridge odors from seeping in.
- To serve, run a knife around the edge of each ramekin and invert onto a plate. Garnish with blood orange slices.
Perfectly set with a silky texture, this panna cotta balances the richness of cream with the tangy brightness of blood orange. Try serving it with a drizzle of honey or a sprinkle of crushed pistachios for an extra touch of elegance.
Blood Orange and Rosemary Cocktail
Now, let’s dive into creating a refreshing and aromatic cocktail that’s perfect for any season. This Blood Orange and Rosemary Cocktail combines the sweet tartness of blood oranges with the earthy aroma of rosemary for a drink that’s as visually stunning as it is delicious.
Ingredients
- 2 blood oranges, juiced (about 1/2 cup)
- A splash of simple syrup (about 1 tbsp)
- A couple of fresh rosemary sprigs
- 2 oz of your favorite gin
- A handful of ice cubes
- A dash of club soda
Instructions
- Start by juicing the blood oranges until you have about 1/2 cup of fresh juice. Tip: Roll the oranges on the counter before juicing to get the most juice out of them.
- In a cocktail shaker, combine the blood orange juice, simple syrup, and gin. Tip: If you don’t have simple syrup, you can make it by dissolving equal parts sugar and water over low heat.
- Add a handful of ice cubes to the shaker and shake vigorously for about 15 seconds. This chills the drink and slightly dilutes it for the perfect balance.
- Strain the mixture into a glass filled with ice. Tip: Use a fine mesh strainer to catch any pulp or ice chips for a smoother drink.
- Top off with a dash of club soda for a bit of fizz.
- Gently stir with a rosemary sprig to mix and release the herb’s aromatic oils into the drink.
- Garnish with another sprig of rosemary for an elegant touch.
Great for sipping on a warm afternoon or as a sophisticated evening drink, this cocktail offers a beautiful balance of flavors. The blood orange provides a vibrant color and citrusy sweetness, while the rosemary adds a subtle, woodsy note. Serve it in a chilled glass to keep it refreshingly cool.
Conclusion
Captivating and colorful, this roundup of 18 blood orange recipes offers a zestful twist to your cooking all year round. Whether you’re craving something sweet, savory, or refreshing, there’s a dish here to brighten your table. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.