Tuesday, February 25, 2014

Blood Oranges and Cinnamon

One of my favorite things about winter is the fabulous citrus and especially the blood oranges. Blood oranges get their name for the blood red color of the inside of the fruit. Both inside and outside they are perfectly beautiful. They are the perfect treat for any mystery lover. I wish they were around at Halloween time, because the possibilities would be endless, but alas, it's really only now that they are available. 

In any event, they are a fabulous ingredient for one of the fastest and yummiest desserts in the world. You can use any kind of orange really, and I do make this with other types when blood oranges are hard to come by. But when you can get them it just makes this all the more exotic. 

The recipe is based on a Moroccan dessert. 

Blood Oranges and Cinnamon

1 teaspoon cinnamon 
4 blood oranges, 3 peeled and sliced, one half of one juiced
1 teaspoon honey

Peel three of the blood oranges and remove as much of the pitch as you can. Then slice them. Cut off the pitch edge around the orange and set the slices aside. 

Take one half of one orange and juice it into a container. Mix in cinnamon and honey. 

Coat the orange slices in the mixture and serve cold.

Pretty darn easy. Sometimes I leave the honey out because the blood oranges are super sweet anyway. I've tried slicing the oranges before I peel them and I can't them to look nice, so I've settled on peeling and them trimming the pith. It works for me.