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It’s time blood oranges are brought into the culinary spotlight. They are full of vitamins, minerals, folic acids, and antioxidants. Not to mention fiber. They taste like a cross between a very sweet Valencia orange and a grapefruit. The interior is a beautiful, jeweled crimson hue. The anthocyanins in the blood oranges gives them the red color, which are flavonoids. Their season is short, making them all the more desirable. Also, they can used in savory and sweet dishes. Blood oranges have long been used in beauty products and elixirs as well. Also, they happen to be in season during Valentine’s Day. Their color speaks love and romance.
Blood Orange Compote
I use this compote to smear on toast, pancakes and french toast. Bakers can even use this compote as filling for cupcakes and cakes. It’s sweet and slightly tangy.
3/4 cup water
1/4 cup pure maple syrup
1/4 cup firmly packed light brown sugar or muscovado sugar
4 blood oranges, peeled and cut into sections, membranes discarded
1/2 cup currants or black raisins
1/2 cup blood orange juice
In a saucepan bring water, maple syrup and sugar to a boil, stirring until sugar is dissolved. Add in the blood orange juice and blood oranges. Stir well and reduce heat to simmer. Let simmer for about 30 minutes, stirring occasionally. Keep an eye on it to make sure the liquids don’t completely evaporate. Taste the mixture and add in a bit more sugar if it’s not sweet enough. Stir in the currants and cover for 10-15 minutes, until you have a thick, sweet consistency. Transfer to a glass container and refrigerate overnight. Or you can serve it right away.
Stir compote before serving.
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