Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Syrupy Blood Oranges By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 25, 2017 Print Share Share Tweet Pin Email Photo: Sang An Yield: 1 gingerbread icebox cake A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake. Ingredients 4 blood oranges, very thinly sliced into rounds 2 cups granulated sugar 2 cups water Directions 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. Cook's Notes Oranges can be refrigerated in syrup in an airtight container for up to 1 week; bring to room temperature before serving. Print