Winter / Spring
As it happens many times in my culinary impulses, I decide to make a recipe based on something that catches my eye at the farmers market. Seeing as there is plenty of beautiful citrus this time of year, blood oranges always seduce me with their deep jewel tones, hiding beneath what can be mistaken for a simple "orange. Sometimes you do get a bit of red blushing on the outside, which helps identify them - if you're missing them, just ask your farmer at any citrus stand, they are sure to have them around during winter.
They can be made a day in advance, and used to garnish various desserts (such as the Ginger Spice Stout Cake) or atop any cream-based custard like Panna Cotta, Pot de Crème or Flan. To keep it simple, they can easily be served as a dessert on their very own alongside a scoop of Ice Cream: Earl Grey, Brandy, Cinnamon, Hazelnut, Mint, Vanilla would be excellent flavor pairings!
Preparation // 20 minutes
Cut top and bottom of each orange and place on cutting board on either flat side.
Using a small knife, cut away the peel & white pith to reveal the flesh within, following the curve of the fruit.
Over a medium bowl (to catch juice)*, cut the segments of fruit away from the connecting membranes one at a time.
Place the water, sugar, honey, cardamom, cinnamon, and cloves in a small saucepan over medium heat until sugar dissolves.
Raise to high heat, swirling very gently on occasion, until it becomes a deep amber brown - about 5 minutes. Immediately remove from heat.
Carefully add the 1/4 cup of lemon (or orange juice) as it may splatter. Gently stir until combined.
Remove spices with a fork˘ and add orange segments, very gently stir to combine, so as to keep segments intact for visual appeal.
˘(Unless refrigerating for a day; in which case remove spices the following day, to allow flavors to develop in fridge).
Transfer to a bowl. Cover, and place in the fridge for 1 hour to cool (or overnight if preparing the day before).
8 Blood Oranges (Or a mix of desired oranges)
1C Date or Coconut Sugar
4 Cardamom Pods (lightly smashed)
2 Cinnamon Sticks
4 Cloves (whole)
1/4C Lemon Juice *(or resulting juice from orange handling)