Type what you have

Ingredients

• ✓ blood orange
• ice cube
• vodka
• orange liqueur
• orange juice
• lime

Instructions

1. 1 Place ice cubes in a cocktail shaker; top with blood orange juice, vodka, and orange-flavored liqueur. Cover the shaker and shake.
2. 2 Strain drink into a martini glass. Top with orange juice and garnish with lime wedge.

By Francine Lizotte Club Foody

Ingredients

• ✓ blood orange
• tequila
• triple sec
• blood orange sparkling water
• lime
• ice cube

Instructions

1. 1 Combine tequila, triple sec, sparkling water, blood orange juice, and lime juice in a cocktail shaker. Fill with ice .
2. 2 Shake well and strain into chilled margarita glasses.

By CookingWithShelia

Ingredients

• ✓ blood orange
• pineapple juice
• orange juice
• lime juice
• pineapple
• lime
• prosecco
• campari
• pineapple
• orange

Instructions

1. 1 Stir pineapple juice, orange juice, and lime juice together in a large pitcher or punch bowl. Add pineapple, blood orange, and lime slices. Cover and refrigerate for 2 to 24 hours.
2. 2 To serve, pour 1/2 cup juice mixture into each glass or champagne flute. Add 1/4 cup Prosecco per serving. Slowly drizzle in 1 teaspoon Campari. Garnish each mimosa with a fresh pineapple or orange slice.

By Juliana Hale

Ingredients

• ✓ blood orange
• sugar
• club soda

Instructions

1. 1 Juice blood oranges and pour into a pitcher. Add sugar, stirring until completely dissolved.
2. 2 Fill individual glasses half-full with sweetened blood orange juice. Top off each glass with club soda.

By Gina Guerra

Ingredients

• ✓ blood orange
• ice
• campari
• vodka
• blood orange sparkling water

Instructions

1. 1 Gather all ingredients.
2. 2 Pour Campari, vodka, and orange juice into a cocktail shaker with ice.
3. 3 Shake vigorously, then strain into a glass filled with ice.
4. 4 Add sparkling water and stir.

By Zach Goldenberg

Ingredients

• ✓ blood orange
• water
• lemon juice
• white sugar

Instructions

1. 1 Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
2. 2 Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
3. 3 While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
4. 4 Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
5. 5 Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
6. 6 Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

By John Mitzewich

Ingredients

• ✓ blood orange
• cornish game hen
• olive oil
• rosemary
• rosemary
• chili garlic sauce
• salt
• black pepper

Instructions

1. 1 Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
2. 2 Refrigerate with breast sides down for 2 hours to marinate.
3. 3 Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
4. 4 Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
5. 5 Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.

By John Mitzewich

Ingredients

• ✓ blood orange
• pork tenderloin
• garlic
• salt
• black pepper
• white wine
• cilantro
• cornstarch
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cut small, shallow slits into pork tenderloins using a sharp paring knife and stuff a slice of garlic into each slit. Season pork with salt and black pepper and place into a 9x13-inch glass baking dish. Squeeze blood orange halves over pork; leave 2 or 3 squeezed halves in baking dish. Pour white wine over pork and sprinkle with cilantro.
3. 3 Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a tenderloin reads 150 degrees F (65 degrees C), about 30 minutes. Allow pork to rest for 5 to 10 minutes.
4. 4 While pork is resting, discard baked orange rinds and pour pan juices into a small saucepan. Bring juices to a boil. Whisk cornstarch with cold water in a small bowl until smooth; stir into pan juices. Reduce heat to low and simmer sauce until thickened, about 5 minutes. Slice pork sliced into thin medallions and top with sauce to serve.

By Ari

Ingredients

• ✓ blood orange
• baby spinach
• arugula
• blueberry
• walnut
• feta cheese
• olive oil
• lemon
• shallot
• dijon mustard
• pepper

Instructions

1. 1 Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
2. 2 Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

By lutzflcat

Ingredients

• ✓ blood orange
• cauliflower
• olive oil
• salt
• black pepper
• garlic
• olive oil
• feta cheese
• whole milk greek yogurt
• pine nut
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Put cauliflower on a foil-lined 10x15-inch baking pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper; toss to coat.
3. 3 Peel away dry outer layers of garlic bulb, leaving inner layers and cloves intact. Trim bulb top to expose cloves; set, cut side up, in a custard cup or ramekin. Drizzle with 1/2 teaspoon oil. Cover with foil.
4. 4 Roast cauliflower and garlic, turning cauliflower once, until cauliflower is deeply browned and tender, and garlic cloves are soft, about 25 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl and mash with a fork.
5. 5 Process 1 teaspoon of the mashed roasted garlic in a food processor with feta, yogurt, and remaining 1 tablespoon oil until smooth. (Reserve remaining garlic for another use.)
6. 6 Remove 1 teaspoon zest from one blood orange, then cut both oranges into suprêmes. (Trim away peel and all white pith from fruit, then cut inner membranes away from individual segments).
7. 7 Spread whipped feta onto a large platter. Top with roasted cauliflower, orange suprêmes, pine nuts, zest, and parsley.

By thehungryscientist

Ingredients

• ✓ blood orange
• chicken breast
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• chicken stock
• white wine
• parsley
• honey

Instructions

1. 1 Place chicken breasts into a glass or ceramic bowl. Juice two of the blood oranges over the chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
2. 2 Remove chicken from marinade and shake off excess. Season chicken with salt and pepper. Discard remaining marinade.
3. 3 Heat olive oil in a large skillet over medium heat. Add chicken and cook for about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
4. 4 Juice the remaining three blood oranges.
5. 5 Melt butter in a clean skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent and garlic begins to brown, about 5 minutes. Stir in remaining blood orange juice, chicken stock, white wine, and parsley; bring to a boil. Return chicken to the skillet, reduce the heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates.
6. 6 Add honey to the pan juices and simmer until dissolved and the sauce has thickened, about 2 minutes. Spoon sauce over chicken and serve.

By Christie Biggers

Ingredients

• ✓ blood orange
• sugar
• egg
• salt
• butter

Instructions

1. 1 Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds.
2. 2 Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes.
3. 3 Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.

By Diana71

Ingredients

• ✓ blood orange
• ✓ blood orange
• lemon juice
• egg
• sugar
• salt
• butter
• puff pastry
• orange marmalade

Instructions

1. 1 Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice. Strain juice and discard pulp and seeds. If there is not enough juice to make 3/4 cup after straining, supplement with lemon juice.
2. 2 Whisk together eggs, sugar, salt, and blood orange juice in a saucepan. Slowly warm mixture over low heat. Add butter and blood orange zest. Heat until curd has thickened, stirring constantly, for 15 to 20 minutes.
3. 3 Pour curd into a bowl and allow to cool for 15 minutes. Place plastic wrap directly onto the top of the curd and refrigerate until ready to use.
4. 4 Preheat the oven to 400 degrees F (200 degrees C) or temperature recommended on puff pastry package. Line a baking sheet with parchment paper.
5. 5 Roll out puff pastry following package directions into a rectangular shape on a lightly floured surface. Cut into smaller rectangles, about 3x5 inches each. Place on the prepared baking sheet.
6. 6 Bake pastry according to package instructions until puffed up and browned, about 15 minutes. Remove from oven and brush with warmed marmalade. Allow to cool for 15 minutes.
7. 7 Top each puff pastry rectangle with a dollop of blood orange marmalade curd. If desired, top with blood orange slices.

By Diana71

Ingredients

• ✓ blood orange
• arugula
• red grapefruit
• pomegranate seed
• white balsamic vinegar
• caramel syrup
• sesame oil
• almond

Instructions

1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Ingredients

• ✓ blood orange
• rice vinegar
• olive oil
• honey
• jalapeno pepper
• dijon mustard
• salt
• black pepper
• spinach
• pomegranate aril
• pecan
• bacon
• feta cheese

Instructions

1. 1 Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
2. 2 Peel and remove pith from remaining 2 blood oranges and slice horizontally.
3. 3 Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

By Bibi

Ingredients

• ✓ blood orange
• dark sweet cherry
• white sugar
• orange zest
• salt
• gluten-free flour
• sugar
• almond milk
• vegan butter
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cherries, sugar, orange juice, orange zest, and salt for base in a stockpot over low heat; cook and stir for 10 minutes. Transfer to a 10-inch cast iron skillet.
3. 3 Stir together flour, sugar, almond milk, melted butter, baking powder, and salt for topping in a bowl until well mixed. Scoop over the cherries in the skillet.
4. 4 Bake in the preheated oven until the top is slightly browned, 35 to 45 minutes. Serve immediately.

By TheSaltyCooker

Ingredients

• ✓ blood orange
• orange
• onion
• olive oil
• lemon juice
• salt
• black pepper
• black olive

Instructions

1. 1 Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
2. 2 Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

By Barbara Sauermann

Ingredients

• ✓ blood orange
• red onion
• kalamata olive
• olive oil
• balsamic vinegar
• orange
• white sugar
• dijon mustard
• oregano
• black pepper
• garlic powder
• spinach
• cherry tomato
• blue cheese
• macadamia nut

Instructions

1. 1 Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
2. 2 Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
3. 3 Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
4. 4 Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

By Fishwrap

Ingredients

• ✓ blood orange
• all-purpose flour
• white sugar
• vanilla extract
• salt
• butter
• sugar
• cornstarch
• salt
• blood orange juice
• egg
• egg yolk
• blood orange zest
• butter

Instructions

1. 1 Lightly grease a 9-inch tart pan with a removable bottom.
2. 2 Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand.
3. 3 Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans.
6. 6 Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C).
7. 7 Make the filling: Bring a pot of water to a low simmer.
8. 8 While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth.
9. 9 Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust.
10. 10 Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes.
11. 11 Chill tart for about 3 hours. Top with blood orange slices before serving.

By Kim

Ingredients

• ✓ blood orange
• olive oil
• chorizo sausage
• green onion
• salt
• black pepper
• long-grain white rice
• goat cheese
• egg
• parsley
• garlic
• cumin
• cayenne pepper
• piquillo pepper
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich