Blood oranges are strange (in a good way, like so many strange things). They can appear from the outside as many of their citrus siblings, from oranges to mandarins. But then, cut them open, and the blood (or blood-esque juiciness) starts flowing. Though, within that bloodiness, there can really be lots of variation in color, even if the darker rich ruby color is probably the main type (hehehe). At first, I was a bit freaked out by them, but now I love them and their sweet, tart, tangy flavor. They can make, as you might imagine, a memorable liqueur, like so many fruits. Years back when I was writing Luscious Liqueurs (a book renowned by at least my mother for its genius), I played around with blood orange liqueur ideas, and came up with the below, which I am still fond of – the hint of cloves adds a strange, and strangely nice to me, touch. So, when I ended up with a batch of blood oranges recently, I decided to revisit the recipe, and still was fond of it.
It’s a yummy winter’s treat, too (hitting hints of the season while reminding of summer).
The Blood Orange’s Revenge
4 blood oranges
1/4 teaspoon cloves
2 cups vodka
1-1/2 cups simple syrup
1. Peel the oranges and lemons, getting just the fruit rind and as little of the pith as possible. Place the peels in a large glass container that has a good lid.
2. Then remove the layer of pith from the flesh of two of the blood oranges (juice the final two oranges and the lemon for drinks or cooking). Cut each of the two un-pithed oranges into pieces, and add the pieces to the container. Stir slightly with a muddler or wooden spoon to smash up the oranges.
3. Add the vodka and cloves to the fruits. Stir a little more and seal. Place the container in a cool, dry spot away from the sun. Let sit for two weeks, swirling occasionally.
4. Once the two weeks have faded into the past, add the simple syrup to the container, stir well, and reseal. Let the mix sit two more weeks, swirling occasionally.
5. After the next two weeks have passed, strain the liquid through a fine mesh strainer, to filter out the larger orange parts. Be careful that you strain into a container big enough that no liqueur is lost.
6. Next, strain the liqueur through double sheets of cheesecloth into a pitcher or other container, one that easy to pour from.
7. Finally, strain the liqueur through two new sheets of cheesecloth into bottles or jars, or one larger bottle or jar.
A Note: Blood oranges, if you don’t know, are a member of the orange family whose flesh contains the pigment anthocyanin, which turns it a dark red color. Their taste is similar to oranges. You do not have to be a vampire to eat them.