Blood Orange Syrup Recipes
BLOOD ORANGE SYRUP
Provided by Paul Connors
Categories Sauce Citrus Dessert Orange Winter Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate until cold. Cover and keep refrigerated up to 2 days.
BLOOD ORANGE SYRUP
Use Brad Thomas Parsons's tangy syrup in the Red Carpet Reviver recipe from his "Bitters" book.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring occasionally to dissolve sugar. As soon as mixture begins to boil, immediately remove from heat; let cool completely. Strain syrup into an airtight container.
SYRUPY BLOOD ORANGES
A sweet-tart blood-orange compote perfectly complements the spices in the Gingerbread Icebox Cake.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes enough for 1 gingerbread icebox cake
Number Of Ingredients 3
Steps:
- 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.
BLOOD ORANGE LIQUEUR
From "Luscious Liqueurs" by AJ Rathbun as adapted by the Chicago Tribune. I've guessed on the quantity and prep times, as there are no blood oranges in my market just right now.
Provided by duonyte
Categories Easy
Time P28DT20m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Make simple syrup by heating 2 1/2 cups water and 3 cups sugar in a saucepan over medium heat until it comes to a boil. Lower heat and simmer 5 minutes. Let cool before using. Any extra will keep in the refrigerator for a month or so, and is good for sweetening iced tea, etc.
- Wash, dry and peel the zest from the oranges and lemons, being careful not to take any of the pith. Place in a large glass jar.
- Remove pith from two of the oranges. Cut up the fruit and add to the jar. (You will not use the remaining oranges in this recipe).
- Stir to smash the fruit a bit, add the vodka, ginger and lemon and seal the jar.
- Place in a cool, dry spot, away from sunlight for two weeks, swirling it about occasionally.
- Stir in the simple syrup, reseal, and again set aside for two weeks, swirling occasionally.
- Strain the liqueur.
- Filter it through a double layer of cheesecloth into a pitcher.
- Filter a final time through 2 new layers of cheesecloth into the final bottle.
Nutrition Facts : Calories 1290.6, Fat 0.8, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 67, Fiber 14.2, Sugar 50.4, Protein 5.6
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