I’ve had a mixed bag of enjoyment with my blood oranges this season. My batch I bought specifically to have nice bloody red to contrast my golden beets ended up not being bloody!
I just bought another batch of blood oranges from my neighborhood grocery. I couldn’t resist as these ones are bloody on the outside too! I’ve never seen ones with raspberry colored zest before… cool.
Infusing things in vodka is so satisfying to me, something about the magic of flavor transfusion gets me flush in the cheeks. As the blood oranges I’ve known in the past looked like normal oranges, I discounted the fun of flavoring alcohol with their zest. However, now that I’m presented with a raspberry colored zest, I find myself drowning these beautiful shreds with hopes of sweet fulfilment a week or two down the road.
I’m hoping to take the blood orange juice and transform it into pate de fruit, if I can find a pectin recipe that uses just fruit rather than fruit pulp.
Oh- the clincher as to why these blood oranges are so swell… their produce code sticker is 666!