Blood oranges must be one of winter’s brightest highlights. Their crazy colour, intense flavour and all-round goodness makes them a favourite here chez Hansen. And since discovering the Mancini family’s Red Belly Citrus farm in Griffith, we are keeping well stocked right through until the end of the season (in mid-November to early December). You can order boxes of Red Belly Citrus blood oranges via Farmhouse Direct.
Since returning from Griffith on Sunday night we have been squeezing, quartering and preserving blood oranges like nobody’s business and so far my favourite treatment has been the above blood orange marmalade (posted today over here on Village Voices). This red cabbage, fennel and blood orange salad by What Katie Ate is next on the list, and I’m also very keen to try this upside down blood orange cake.
Vito’s blood oranges dipped in dark chocolate
1 blood orange
100g best dark chocolate
Preheat oven to 160C. Place orange in a saucepan of water and bring to the boil. Cook for 20 minutes then remove orange and set aside to cool a little. Slice the top and bottom of your orange then slice in half from top to bottom. Slice into thin wedges and place on a tray lined with baking paper. Pop in the oven for 5 minutes just to dry the segments out a little. In the meantime, melt chocolate in a bowl over a saucepan of simmering water and stir until smooth. Dip segments in the melted chocolate then return to the lined tray. Place in the fridge to set.