Wash the oranges. Remove the outer peel with a vegetable peeler and cut it into thin slivers. You should have about 1 1/2 cups sliced peel.

Hurrah for blood oranges! The sunny, sweet, sour and bitter oranges — in shades of pink to ruby red — brighten my salads as well as my spirits. Originating in the southern Mediterranean region ...

Wash the blood oranges first, as commercially they are often waxed and you don’t really want a waxy marmalade. Slice your blood oranges in half and then slice across the fruit into 2 mm slices.

1 3/4 pounds blood oranges (about 4 to 5 medium oranges) 1 lemon zest, finely grated and juiced 6 cups water 3 pounds plus 12 ounces sugar Special Equipment: 10 eight-ounce canning jars with rings ...

Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool.

Place the oranges in a large saucepan and cover with water. Bring to the boil and cook for 1 hour, until soft. Remove the oranges and reduce the cooking liquid to 80 ml (1/3 cup).

Add articles to your saved list and come back to them any time. The blood orange is a natural mutation of the orange; it is similar in size and has a smooth skin that sometimes has a blush of red ...