Food & Cooking Recipes Dessert & Treats Recipes Blood Oranges with Caramel Sauce and Cocoa Nibs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It 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. Rate it Print