Candied Blood Orange Slices

31 Ratings
  • 5 6
  • 4 2
  • 3 10
  • 2 8
  • 1 5

Use a perfect slice to garnish our Blood Orange Cheesecake.

Martha Stewart Living, April/May 1994

Gallery

Credit: Jonathan Lovekin

Recipe Summary

Yield:
Makes 5 to 6 slices
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Ingredients

Directions

  • 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.

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Reviews (1)

31 Ratings
  • 5 6
  • 4 2
  • 3 10
  • 2 8
  • 1 5
Martha Stewart Member
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
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