Ingredient Spotlight: Blood Oranges | Williams-Sonoma Taste
Next time you’re making a salad or dessert with oranges, reach for blood oranges instead.
Store them at room temperature for several days or refrigerated in a plastic bag for up to 3 weeks.
Prep tips: Before peeling a blood orange, squeeze it between your palms or roll it on a countertop, pressing down firmly. This will make the orange a little juicier and easier to peel. To juice it, cut the orange in half and use a juicer or reamer to extract the liquid. You may also remove the zest from an orange or segment it before using in a recipe.
Uses: Savor the unique flavor of blood oranges by eating them fresh, either segmented or sliced in salads and salad dressings or as a topping for a dessert.
They are also delicious in preserves, such as a compote or marmalade (see a recipe below).
- Ricotta with Blood Orange, Pistachio and Honey | Williams-Sonoma
2 blood oranges
1/2 cup fresh whole-milk ricotta cheese
1/2 cup pistachio nuts, chopped
Pomegranate seeds for garnish (optional)
1/4 cup honey
Using a sharp knife, cut a slice off the top and bottom of 1 blood orange, exposing the flesh.
Stand the fruit upright and, following the contour of the fruit, cut down to remove the peel and pith in wide strips.
Repeat with the second blood orange.
You can segment the fruit or slice it.
To segment the fruit, hold it over a bowl in one hand and with the other hand, cut along both sides of each segment to free it from the membrane, letting each segment drop into the bowl.
Pick out any seeds with the tip of the knife, then cut the segments in half crosswise.
To slice the oranges, cut them crosswise into thin slices, then pick out any seeds with the tip of the knife.
Divide the cheese equally among 4 dessert bowls or short glasses.
Divide the oranges among the bowls, arranging them on top of the cheese.
Sprinkle evenly with the pistachios and pomegranates, then drizzle each serving with 1 Tbs. honey.
- Marinated Blood Oranges | Williams-Sonoma
3 lb. (1.5 kg) blood or navel oranges
1 Tbs. fresh lemon juice
2 Tbs. sugar
1/3 cup (3 fl. oz./80 ml) orange liqueur, such as Tuaca or Grand Marnier
Using a sharp knife, cut a thin slice off both ends of each orange, then cut away the peel and bitter white pith, following the fruit’s curve.
Holding the fruit over a bowl, cut on either side of each segment to free it from the membrane, letting the segments and juices fall into the bowl.
In a small bowl, stir together the lemon juice, sugar and orange liqueur.
Pour the mixture over the orange segments and toss gently to combine.
Cover and refrigerate until well chilled, at least 3 hours or up to 24 hours.
Spoon the fruit and syrup into small bowls or glasses and serve immediately.
In Season: Blood Oranges | Serious Eats
Generally available from winter to early spring, they bring color to salads, add tang to drinks and brighten meat, poultry and seafood dishes.
Typically, blood oranges a bit sweeter and juicier than regular oranges, and the flavor can have berry notes.
- Dinner Tonight: Orange and Red Onion Salad | Serious Eats
Orange and Red Onion Salad.
4 oranges (preferably blood orange, but regular ones are fine)
1/4 medium red onion, thinly sliced
1/4 teaspoon salt
1 tablespoon olive oil
1.Remove the peel of the oranges, along with as much of the pith as possible.
Thinly slice the oranges into rounds, about 1/3 of inch thick.
Place them on a plate.
2.Place the thinly sliced red onion on top.
3.Sprinkle the salt on top, dress with olive oil, and crack some pepper to taste.
More from williams-sonoma:
- Blood Orange Mojito. ...a classic Cuban cocktail.
- Fennel Salad with Blood Oranges & Arugula | Williams-Sonoma Taste.
- Blood Orange Cranberry Sauce | Williams-Sonoma Taste
- Crème Brûlée with Caramelized Blood Oranges | Williams-Sonoma
- Beets wth Blood Oranges and Fennel | Williams-Sonoma