Use a perfect slice to garnish our Blood Orange Cheesecake.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut orange into 1/8-inch slices. In a small saucepan over medium heat, combine sugar, water, and syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon, transfer to a wire rack to cool.

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Cook's Notes

Cooled candied blood orange slices may be kept in their poaching liquid up to 2 days in the refrigerator.

Reviews (1)

31 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 5
Rating: Unrated
05/21/2017
The red pigment is called anthocyanin, an antioxidant. It develops cold winter nights to develop. So the deepness of the pigment will vary. Even the northern side of a tree will be darker because its colder on that side of the Moro Blood Orange Tree