New This Month

Blood Orange Glaze

Use this glaze when making our Blood Orange Cheesecake -- it works on other types of cakes, too.

  • Yield: Makes enough for one 7-inch cake
blood orange cheesecake

Photography: Jonathan Lovekin

Source: Martha Stewart Living, April/May 1994


  • 3/4 teaspoon unflavored gelatin
  • 7 tablespoons freshly squeezed blood-orange juice, strained (1 to 2 oranges)
  • 2 tablespoons sugar
  • 1/4 teaspoon cornstarch


  1. In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

Reviews Add a comment