A few years ago, I started making blood orange juice when I hosted brunches and breakfasts. It’s a real show-stopper that makes your guests feel special, and loved. It’s also great for cocktail parties.
All you need is a juicer of some kind: a vintage workhorse like mine, a hand-held, a masticating, or yeah, your hand (just use a strainer to catch seeds).
Trader Joe’s usually has all kinds of citrus by the bag, as do most health food stores. Of course, use what you can find. No blood oranges? Try Cara Cara (pink), mandarins (sweet), navels or Valencias (classics)… If the juice ends up being too sweet for your taste, add some grapefruit, lime, or lemon (try Meyer: sweet, floral notes) for some pucker and balance.
I made this juice to go with a Red Lentil Breakfast Scramble using leftover citrus I had from the holidays.
We were on vacation after Chtistmas and the rinds had withered in our absence, but everything was juicy and tasty inside. Perfect for juicing. No mold, no problem.
You’ll need about 15–20 fruits for 3–4 cups of juice. Any combo will work really, but here’s what I used.
7 blood oranges
2 navel oranges
1 Meyer lemon
• Try adding a pinch of cardamom, a pinch or two of garam masala, or a drop of rosewater or orange blossom water for extra special flavor.
• Place this juice and some orange wedges (remove seeds) or pears or apples into a saucepan with 2 tablespoons of honey. Bring to a boil, then simmer until it reduces and thickens. Spoon a ton of this magical sauce on pancakes, or drizzle it on ice cream!
Want more inspiration? Check out my books!
For new recipes sent to your inbox every month, join our Good Food Cooking Club, it’s free.