10 ways with blood oranges

Ideas to celebrate this seasonal gem

There’s not loads to get excited about in January, but the arrival of the blood oranges, heavy with bright pink, sweet-sharp juice, is one of them. Start buying them now until the short season ends and try some of these easy ideas.

1. With bitter leaves
   In a jam jar the juice of 1 blood orange with 1 tsp mustard, ½ tsp honey, 2 tbsp olive oil, 1 tbsp sherry vinegar and a sprinkle of salt and pepper. Use to dress bitter leaves, such as radicchio, and serve with some slices of fresh blood orange and fresh mint.

   

2. On toast
   Add a tub of ricotta to a food processor with 2 tsp honey and blitz until really light and fluffy. Spread on toast then top with blood orange slices and another drizzle of honey.

   

3. With pancakes
   Top your weekend pancakes with fresh slices of blood orange, and squeeze a little of the juice into some yoghurt or crème fraîche. Serve with a blob of pistachio butter or almond butter.

   

4. Over grains
   Make this easy grain salad topped with blood oranges for acidity and sweetness.

5. In a cocktail
   Squeeze the juice of a blood orange into a cocktail shaker and add a measure of gin. Shake with ice then pour into a coupé and top up with prosecco.

   

6. Used to glaze carrots
   Cut the tops from 1kg carrots and peel then slice down the middle lengthways. Add to a baking sheet and squeeze over the juice of a blood orange then toss with olive oil and season with salt and pepper. Roast at 180C for 30 minutes or until tender and sticky.

   

7. With kale and hazelnuts
   Strip a big bunch of kale from its stalks. To a bowl add 1 tbsp olive oil, the juice of half a lemon, half a finely chopped shallot, 3 tsp apple cider vinegar and a sprinkle of salt. Scrunch with your fingertips to tenderise the kale. Top with a sliced blood orange and a handful of crushed, toasted hazelnuts.

   

8. With avocado and fennel
   Slice a bulb of fennel (reserving the fronds) and place in a bowl with a drizzle of olive oil, a sprinkle of salt and the juice of half a lemon. Scrunch then allow to sit for 20 minutes to tenderise. Make a quick dressing by combining 2 tsp white wine vinegar with 1 tbsp olive oil, 1/2 tsp honey and salt and pepper. Add to the fennel along with a sliced avocado, a blood orange – cut from its peel into segments – and half a sliced pink grapefruit. Toss and serve with the fennel fronds.

9. In a marmalade
   This one is ridiculously good.

   

10. Just cut them up and eat them
    Because they’re really bloody nice.