Blood Orange Compote Recipe (2024)

FAQs

How long does it take for compote to thicken? ›

Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.

The blood orange has a complex flavor that's reminiscent of navel oranges, but is more floral and tart. Blood oranges are generally sweeter and less acidic than regular oranges. Some people have compared the taste to that of a raspberry.

Choose blood oranges that are heavy for their size, and without soft spots, bruises or wrinkles. Oranges with a thinner skin tend to be juicier than those with a thicker skin. Blood oranges keep for 1 week at room temperature and 3 weeks in the fridge.

Because of their reddish-pink flesh, Cara Cara oranges are sometimes compared with blood oranges. Blood oranges, like Cara Caras, are also winter cultivars of Citrus sinensis. But the flesh of blood oranges is darker, ranging in color from a rosy pink shade to red, maroon, and a deep purplish, nearly black hue.

The compote will continue to thicken as it cools. Transfer to an airtight container and store in the refrigerator for up to 10 days.

There are two ways to thicken the compote – lemon peel contains pectin, which is a natural thickener. Alternatively, you can use a cornstarch slurry if a fresh lemon isn't available. Warning though – use just a small amount of thickener – we're not making jam!

Tarocco Blood Oranges from Pearson Ranch are technically the sweetest of the blood varieties. Tarocco Blood Oranges are a medium sized blood orange variety with virtually no seeds (although you may occasionally find one).

The flesh develops the red colouring when the fruits are subject to low night time temperatures. This is the same way that the skin of lemons turn from green to yellow. For this reason early season blood oranges can have quite low colouring although they are still technically blood oranges.

Blood oranges will keep for a week at room temperature and longer in the fridge. In a citrus salad: Using a small, sharp knife, cut off the peel and white pith from a couple of blood oranges, pink grapefruits, and tangerines. Slice the fruit crosswise into rounds.

If the peel gets wrinkled or baggy, it's time to toss. You can store blood oranges in the freezer for a year.

Are blood oranges healthier than regular oranges? ›

The difference between these two varieties of orange is that blood oranges have an antioxidant called anthocyanin. This antioxidant gives blood oranges their distinct color, but it also reduces the risk of cardiovascular diseases. Also, the blood orange is less tangy than a navel orange but has a floral tart taste.

influenced by the variety, you always want to select a. Blood Orange that has more of an orange skin on the. outside as they are more likely to be red and juicy. inside, and ones with the redder blush on the outside.

Cara cara oranges may look similar to grapefruits however they are technically a navel orange type and do not contain furanocoumarin compounds known to interact with statins (cholesterol medicines, and high blood pressure or hypertension medicines).

It is also known as the raspberry orange.

Both share a reputation for high-impact color and flavor. However, blood oranges are more widely used in sweet and savory recipes, while Cara Caras are used more on the sweet side.

The longer you cook the sauce, the thicker it will get. You can also add a bit more cornstarch for thickening, but don't add too much or it will affect the taste. For a smooth sauce, you can puree the cooked sauce in a food processor.

Cook It Down

Reducing is a classic cooking technique. It means bringing the sauce to a boil, reducing the heat, and letting the sauce simmer gently until it reaches your desired consistency. That might be 20 minutes or an hour—perhaps even longer.

Thickening Sauces By Reducing

To thicken a sauce that's too thin, your best bet is simply to reduce it, which means letting it simmer uncovered to evaporate excess liquid. Keep in mind, a sauce that might seem too thin in the pot after the first cook, will thicken up after a few minutes off the heat.

This can be done by bringing the uncovered sauce to a medium or full boil. By reducing the amount of liquid in the sauce you are also shifting the flavors. Let your sauce boil for two to three minutes and check the thickness and taste in regular intervals.