Sunday, September 17, 2006

In A Blood Orange Mood


I was so excited to see blood oranges on our neighbourhood supermarket shelf that I completely forget my doctor's orders to stay well away from citrus fruit. Blood oranges are exceptionally uncommon in this part of the world, the closest country to grow them being Australia. Named for their red specked flesh and deep red juice, blood oranges are lower in acidity than regular oranges and tend to be sweeter. The "blood" in these oranges come courtesy of a pigment called antocyanin, not typically found in citrus, but more common in other red fruit and flowers like pomegranate. Their colour alone endears them to cocktails and all kinds of pretty dishes with the added benefit of being antioxidant rich.

Alas, despite all the good stuff it packs, a glass of its vibrant vermillion juice later and my esophagus retaliated with a vengence. The good doc's orders echoed in my mind like a flashback in a bad movie. No pills could save me now. I would have to ride through the night gagging away uncontrollably like an unwitting porn-flick newbie.



Anyways, with a whole bag full of blood oranges still waiting in the fridge, I had to do something with them. Inspired by J's amazing Orange Conserve, the last of the precious portion she so kindly gave us dwindling fast, I decided to try something I had never done before: make jam. Following her recipe to the letter, but with blood oranges instead of regular oranges, I emerged with a beautiful coral-red conserve that was as delicious as it was gorgeous.

With the rest of the blood oranges, Claudia Roden's fool-proof and always-a-hit Middle Eastern Orange Cake, gussied up with a dollop of whipped thickened cream, strewn with chopped pistachios for that extra Middle Eastern touch and of course a teensy wedge of conserved orange like a sparkling garnet crown.

19 Comments:

Anonymous SqPixels said...

It looks great! Imagine if you added a dash of Grand Marnier to it!! potent flavours!

8:17 pm  
Anonymous aria said...

i cant belive you found blood oranges! i've heard rumors that sometimes this time of year you can get them but never have. what a great recipe, looks delish! mmmmm dreaming of drinking a roger in venice....

3:49 am  
Anonymous evan said...

wow, i cant believe u found them in singapore! can u tell me where to buy? i've been dying to try out a martha stewart recipe :p

7:08 am  
Blogger eatzycath said...

so very inspiring.. i love these oranges and try to get hold of them whenever i see them but alas, no sightings for quite sometime :-(

12:19 pm  
Anonymous Mae said...

And to think, i only know about 'blood orange vodka' which you can buy in pretty bottles from Vomfass! lol. I didn't realise that there is actually a 'blood orange' and not just a play on name...

Everything looks beautiful.

4:33 pm  
Blogger Sara said...

That is quite the description Eggy. Love the first picture!

5:47 am  
Anonymous bea at La tartine gourmande said...

This looks just beautiful. I love the opening picture, what a color you want to dive in!

10:18 pm  
Anonymous paz said...

Oh, wow! Enticing! I think this is a good mood, in which to be. ;-)

Paz

8:19 pm  
Anonymous Julia said...

hi eggy!
oh, what a stunning pictures - beautiful! and great recipes as well...
I love blood oranges (don't want to make you to jealous...but we always have them here...) horrible you can't eat them, but you certainly did a great job with them! =)

4:36 pm  
Blogger J said...

hi, the conserves and cake were yummy! now if only i have some more left to go with that posh popsicle ;) orange, orange, orange a la g.g.!

8:39 pm  
Blogger Scott at Real Epicurean said...

The conserve sounds delicious, and is something I never tried. Sounds like marmalade only better!

4:38 am  
Blogger Andreea said...

yummm. not sure i can locate blood oranges here, but the recipe looks delicious

6:27 pm  
Blogger jenjen said...

I love blood oranges and these cakes look simply wonderful. Another great creation!

1:23 am  
Anonymous joey said...

Oooh! Another fruit I cannot get here...you were lucky to find them! :) And everything you made with them looked lovely...

Hope your throat it feeling better!

2:20 pm  
Anonymous Nicky said...

Citrus fruits are returning to the market stalls around here, so I'll have to look out for some blood oranges! I just tried my luck with some lemon jam and it turned out far better than I would have expected...

1:31 pm  
Anonymous Duane said...

Interesting. I have never even heard of blood oranges. I will have to keep an eye out for them.

5:40 am  
Anonymous Marieke said...

In Holland, this is the time of year you will find a lot of blood oranges, esp. at organic stores and markets (mostly from Italy). I just loooove them and always try to make the most of them being around. And then I stumbled on your recipe..

Thanks,

Marieke

2:34 am  
Anonymous Anonymous said...

Hi! Blood Oranges are now available at Cold Storage and Shop&Save Supermarkets.. It is the first time they are imported from the authentic country of origin - Italy.

4:54 pm  
Anonymous Anonymous said...

Hi!

I love your idea of blood orange jam! Living in Australia its hard to imagine encountering any difficulty getting them, but there amazing. Its like an orange with a hint of raspberry! They're great for cocktails and makes a killer flavour for gelato or sorbet!

Annelies

12:06 pm  

Post a Comment

<< Home