Blood Oranges

Crisp Apples

Did you know that blood oranges are also known as raspberry oranges? The nickname isn’t just for their deep red color — they even have the aroma of fresh berries, plus notes of grapefruits and cranberries. Tangy, tart, and uniquely delicious, this is a citrus that pleases all of the senses.

Like all citrus, blood oranges are loaded with vitamin C and fiber. But, as a bonus, they’re also rich in anthocyanin. That’s the flavonoid that provides their pigment and gives you a potent antioxidant ally to fight inflammation.

More good news: their peak season runs through the winter months, and California grows the best blood oranges in the U.S. Get ready to take full advantage of the harvest with a few of our favorite recipes.

Crisp Apples

Blood Orange Cake
Ingredients
3 cups flour
16 tbsp unsalted butter, or two sticks, room temperature and cut into cubes
4 eggs
1 tbsp baking powder
1 tsp salt
1 tbsp vanilla extract
1 1/2 tbsp blood orange zest
1 cup milk
4 tbsp blood orange juice
4 blood oranges (sliced)

Directions:
1. Preheat the oven to 350°F.
2. In a bowl combine flour, salt, and baking powder. Sift to combine.
3. In a separate bowl, combine sugar and butter. Once fluffy, add eggs one at a time. Beat until fully incorporated before adding another egg. Add blood orange zest and vanilla extract.
4. Alternate adding flour and milk until the batter is smooth. Stir in 4 tbsp blood orange juice.
5. Slice the remaining blood oranges into thin rounds, removing the skin with a sharp knife.
6. Place parchment paper on the bottom of two 9-inch pans. Add a layer of blood orange slices. Fill with batter.
7. Bake for 30-40 minutes, or until a knife inserted into the center of the cake comes out clean.
8. Let the cake cool completely in the pan. Then, run a knife along the outside to loosen. Turn the pan upside-down onto a platter. Enjoy!

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