Add bright citrus flavor and brilliant color to cocktails, salads, and desserts with seasonal blood oranges and blood orange juice. Blood oranges tend to be sweeter than other varieties, so they’re particularly good in drinks and desserts.
Blood Orange MimosasWe love the color blood oranges give this classic brunch cocktail. A dash of bitters adds depth. Look for orange bitters--such as Fee Brothers or Stirrings--at liquor stores or specialty grocers. The sugar cube dissolves as you sip, balancing the bitters and giving off bubbles for a festive touch. Juice the oranges and keep chilled up to a day ahead.
Blood Orange Cannoli Cups
These cute cannoli cups are filled with ricotta cheese, powdered sugar, orange rind, orange juice, and cream, and topped with mini chocolate chips.
Blood Orange Layer CakeBlood oranges are used three ways in this dessert: syrup made with fresh juice is brushed onto the cake's layers; chopped sections are tossed with mint as a filling; and whole sections garnish the top of the cake.
Slow-Cooker Blood Orange Fizzy Mulled WineThe slow cooker offers great convenience here, keeping the stovetop open for meal prep. Pouring the soda into the hot wine right at the time of service brings the temperature down enough to drink immediately. Change out the orange slices for fresh when serving to punch up the look.
Watercress Endive Salad with Blood Oranges and PomegranatesAssemble a beautifully composed salad for a special holiday meal with fresh watercress or arugula, Belgian endive, and seasonal blood oranges pomegranate seeds.
Blood Orange MartiniUpdate a classic vodka martini with the addition of orange-flavored vodka, blood orange juice, and orange liqueur.
Blood Orange SorbetMake a refreshing and deep-colored citrus sorbet with blood orange juice, sugar and fresh lemon juice.
Shrimp Salad with Blood Oranges and Slivered FennelUse richly-hued slices of blood orange as a base for the grilled shrimp and thinly-sliced fennel to create an impressive main-dish salad.
Blood Orange and White Chocolate Cream CupsReturn toasted and cooled cups to the tray they came in. It's a steady base to use when filling. For ease, work with two spoons: one to scoop, and the other to scrape the mixture neatly into the cups. You can make the cups up to a day ahead.
Beet and Blood Orange SaladYou can use red or golden beets.
Blood Orange SangriaThis deeply-colored wine beverage is a great choice for the holidays since blood oranges are at their peak in December. But if you can’t find blood oranges, substitute navel oranges.
Honey Custards with Blood Oranges and Candied LemonThe honey gives these silky custards by Yigit Pura of Tout Sweet Pâtisserie in San Francisco a gentle, aromatic flavor. We opted for making them in standard-size ramekins, but Pura also likes to bake them in slightly smaller sake cups (they may take less time to cook).
Baby Romaine and Blood Orange SaladTop the baby romaine leaves with sherry vinegar and pine nuts to polish off this sweet and citrusy salad.
Blood Orange and Grapefruit CompoteCombine blood orange and ruby red grapefruit sections and flavor with fresh ginger, vanilla, and cardamom for a holiday side dish or simple fruit dessert.
Beet, Blood Orange, Kumquat, and Quinoa SaladThis hearty grain salad featuring blood orange sections, beets, kumquats and avocado is brimming with rich colors, textures, and nutrients from the vitamin- and protein-packed ingredients.