Reviews (1)
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
2
3 star values:
10
2 star values:
8
1 star values:
5
Martha Stewart Member
Rating: Unrated
05/21/2017
The red pigment is called anthocyanin, an antioxidant. It develops cold winter nights to develop. So the deepness of the pigment will vary. Even the northern side of a tree will be darker because its colder on that side of the Moro Blood Orange Tree
Back to Candied Blood Orange Slices
All Reviews for Candied Blood Orange Slices
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Candied Blood Orange Slices
Credit:
Jonathan Lovekin
Recipe Summary
Yield: Makes 5 to 6 slices
Ingredients
Ingredient Checklist
1 blood orange, scrubbed
3/4 cup sugar
2 cups water
2 tablespoons light corn syrup
Cook's Notes
Cooled candied blood orange slices may be kept in their poaching liquid up to 2 days in the refrigerator.
Gallery
Candied Blood Orange Slices
Credit:
Jonathan Lovekin
Recipe Summary
Yield: Makes 5 to 6 slices
Gallery
Candied Blood Orange Slices
Credit:
Jonathan Lovekin
Candied Blood Orange Slices
Credit:
Jonathan Lovekin
Candied Blood Orange Slices
Recipe Summary
Yield: Makes 5 to 6 slices
Recipe Summary
Yield: Makes 5 to 6 slices
Yield: Makes 5 to 6 slices
Makes 5 to 6 slices
Ingredients
Ingredients
- 1 blood orange, scrubbed
- 3/4 cup sugar
- 2 cups water
- 2 tablespoons light corn syrup
Directions
Cut orange into 1/8-inch slices. In a small saucepan over medium heat, combine sugar, water, and syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon, transfer to a wire rack to cool.
Cook's Notes
Cooled candied blood orange slices may be kept in their poaching liquid up to 2 days in the refrigerator.
Cook’s Notes
Cooled candied blood orange slices may be kept in their poaching liquid up to 2 days in the refrigerator.
Reviews (1)
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
2
3 star values:
10
2 star values:
8
1 star values:
5
Martha Stewart Member
Rating: Unrated
05/21/2017
The red pigment is called anthocyanin, an antioxidant. It develops cold winter nights to develop. So the deepness of the pigment will vary. Even the northern side of a tree will be darker because its colder on that side of the Moro Blood Orange Tree
Reviews (1)
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
2
3 star values:
10
2 star values:
8
1 star values:
5
Add Rating & Review
31 Ratings
5 star values:
6
4 star values:
2
3 star values:
10
2 star values:
8
1 star values:
5
31 Ratings
5 star values:
6
4 star values:
2
3 star values:
10
2 star values:
8
1 star values:
5
31 Ratings
5 star values:
6
4 star values:
2
3 star values:
10
2 star values:
8
1 star values:
5
- 5 star values:
- 6
- 4 star values:
- 2
- 3 star values:
- 10
- 2 star values:
- 8
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
05/21/2017
The red pigment is called anthocyanin, an antioxidant. It develops cold winter nights to develop. So the deepness of the pigment will vary. Even the northern side of a tree will be darker because its colder on that side of the Moro Blood Orange Tree
Martha Stewart Member
Rating: Unrated
05/21/2017
The red pigment is called anthocyanin, an antioxidant. It develops cold winter nights to develop. So the deepness of the pigment will vary. Even the northern side of a tree will be darker because its colder on that side of the Moro Blood Orange Tree
Rating: Unrated
All Reviews for Candied Blood Orange Slices
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Candied Blood Orange Slices
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
