Food & Cooking Recipes Dessert & Treats Recipes Blood Oranges with Caramel Sauce and Cocoa Nibs 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 January 9, 2019 Print Share Share Tweet Pin Email Photo: David Meredith Prep Time: 15 mins Total Time: 30 mins Servings: 4 Blood oranges pair well with a simple caramel sauce and a sprinkling of earthy, nutty cocoa nibs. Ingredients 5 blood oranges ½ cup sugar 3 tablespoons cold unsalted butter, cut into pieces Coarse salt 3 tablespoons cocoa nibs Directions Cut top and bottom off 3 oranges to expose flesh. Stand each orange upright, and cut off peel (including pith) in vertical strips. Cut flesh into 1/4-inch rounds, reserving juice in a bowl. Juice remaining 2 oranges, adding enough juice to reserved juice to equal 1/2 cup. Make the caramel sauce: Prepare an ice-water bath. Bring sugar and 2 tablespoons water to a boil in a medium saucepan. Cook, stirring until sugar is dissolved; continue cooking until mixture is dark amber in color, about 6 minutes. Remove from heat, and slowly and carefully add butter, juice, and a pinch of salt, stirring until smooth (you should have 3/4 cup sauce). Transfer pan to ice-water bath, and let cool for 15 minutes. Divide orange slices among 4 shallow bowls, and top with caramel sauce and cocoa nibs. Print