Grown mostly in Mediterranean countries, blood oranges have a distinctive dark-red rind and flesh and taste tarter than regular oranges.
Blood oranges have a very short season in late winter. Make the most of their thrilling, spicy tartness while you can.
Substitute ordinary oranges with blood oranges - they can be used in soufflés, puddings and sauces and work well in marmalade or ice cream. They are particularly delicious in jellies (add a shot or two of orange liqueur for the grown ups). The fiery colour and unique flavour of blood orange juice also make it a great addition to cocktails. Use blood oranges to make Maltese mayonnaise.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).