Syrupy Blood Oranges
A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake.
- Yield: Makes enough for 1 gingerbread icebox cake
Photography: Sang An
Source: Martha Stewart Living, December 2007
- 4 blood oranges, very thinly sliced into rounds
- 2 cups granulated sugar
- 2 cups water
Bring a large pot of water to a boil. Add orange slices, and cook until semi-translucent, about 5 minutes. Using a slotted spoon, transfer to a baking sheet.
Cut a round of parchment paper to fit in a large, shallow saucepan. Bring sugar and water to a boil, stirring until sugar has dissolved. Carefully add orange slices, and place parchment directly on surface. Reduce heat, and simmer gently until oranges have softened and liquid is syrupy, about 30 minutes. Remove from heat, and let oranges cool in syrup. Halve or quarter some of the orange slices if desired. (Oranges can be refrigerated in syrup in an airtight container for up to 1 week; bring to room temperature before serving.)