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.
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