6 February, 2022
Sautéd Blood Orange Slices with Homemade Cranberry Sauce
Posted in : American, Breakfast, Brunch or Lunch, Dessert, Side Dish on by : Cook Plate Fork Tags: Blood orange, blood orange side dish, Breakfast, brunch, cranberries, homemade cranberry sauce
The blood orange is a variety of orange with crimson, almost blood-colored flesh.
The distinctive dark flesh color is due to the presence of a plant compound called anthocyanins.
These plant compounds begin accumulating in the vesicles at the edges of the segments, and at the blossom end of the fruit, and continue accumulating in cold storage after harvest.
The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.
Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.
Food Facts About The Blood Orange
The blood orange is a natural mutation of the orange, which itself is a hybrid, probably between the pomelo and the tangerine.
Blood oranges can be used to create marmalade, and the zest can be used for baking.
Next time you eat a blood orange save the peelings and freeze them until you need orange zest in a recipe.
Like This Recipe with Blood Orange Zest – Sesame Blood Orange Chicken
The three most common type of blood oranges are the “Tarocco,” which is native to #Italy, the “Sanguinello,” which is native to Spain, and the “Moro,” which is the newest of the three.
The Moro is the most colorful of the blood oranges, with a deep flesh and a rind with a bright red blush
Sautéd Blood Orange Slices with Homemade Cranberry Sauce
1 blood orange, sliced thin, about 1/4 inch
1 cup blood orange juice (regular orange juice will do)
1 cup fresh or frozen cranberries
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons water
1 teaspoon arrowroot (cornstarch will do)
Sauté slices of blood orange with cranberries orange juice and spices.
After cranberries have bursted (about 2-3 minutes), remove orange slices to a plate and sprinkle with sugar. Set aside (after sautéing slices – peelings are soft and eatable).
With a potato smasher, smash cranberries and bring to a boil.
Add 2 tablespoon of water to a small glass and stir in 1 teaspoon of arrowroot (can use cornstarch) until mixed.
Add to boiling mixture and incorporate well. Lower heat to low, cook 1 minute more or until cranberry sauce thickens.
Plate orange slices with your breakfast or brunch and top with the homemade – pan made cranberry sauce.
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