19 Delicious Blood Orange Culinary Delights

Have you ever marveled at the vibrant beauty of blood oranges? These ruby-hued citrus gems are bursting with sweet-tart flavor that can transform ordinary dishes into extraordinary culinary creations. From refreshing cocktails to elegant desserts, we’ve gathered 19 mouthwatering recipes that showcase this seasonal favorite in all its glory. Get ready to be inspired—your next kitchen adventure awaits!

Blood Orange and Fennel Salad

Naturally bright and crisp, this salad balances sweet citrus with aromatic fennel. It comes together in minutes with minimal prep work. Perfect for a refreshing side or light lunch.

Ingredients

For the salad:
– 3 blood oranges
– 1 medium fennel bulb
– 1/4 cup thinly sliced red onion
– 1/4 cup fresh mint leaves

For the dressing:
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh lemon juice
– 1/2 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Cut off both ends of each blood orange with a sharp knife.
2. Stand each orange upright and slice downward to remove peel and white pith completely.
3. Slice oranges crosswise into 1/4-inch thick rounds, removing any seeds.
4. Trim fennel bulb, reserving fronds for garnish.
5. Slice fennel bulb in half lengthwise, then thinly slice crosswise using a mandoline or sharp knife.
6. Soak red onion slices in ice water for 5 minutes to reduce sharpness, then drain thoroughly.
7. Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl until emulsified.
8. Arrange blood orange slices in a single layer on a serving platter.
9. Scatter sliced fennel evenly over the oranges.
10. Distribute drained red onion slices across the salad.
11. Drizzle dressing evenly over the entire salad.
12. Tear mint leaves by hand and sprinkle over the top.
13. Garnish with reserved fennel fronds.

Layers of juicy citrus and crisp fennel create a satisfying crunch with every bite. The sweet-tart dressing enhances the natural flavors without overwhelming them. Serve immediately alongside grilled fish or as a standalone refresher.

Blood Orange Glazed Chicken

Ditch the boring chicken dinners with this vibrant citrus twist. Blood orange glazed chicken delivers sweet-tart flavor in under an hour. Perfect for weeknights but impressive enough for company.

Ingredients

For the chicken:

– 4 boneless, skinless chicken breasts (6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

For the glaze:

– 1 cup fresh blood orange juice (about 3-4 oranges)
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 garlic cloves, minced
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Preheat oven to 400°F.
2. Pat chicken breasts dry with paper towels.
3. Season both sides with salt and pepper.
4. Heat olive oil in large oven-safe skillet over medium-high heat.
5. Sear chicken until golden brown, 3-4 minutes per side.
6. Remove chicken from skillet and set aside.
7. Reduce heat to medium and add blood orange juice to skillet.
8. Scrape up browned bits from pan bottom with wooden spoon.
9. Stir in honey, soy sauce, garlic, and ginger.
10. Simmer until liquid reduces by half, about 5 minutes.
11. Whisk cornstarch and cold water in small bowl until smooth.
12. Slowly whisk cornstarch slurry into simmering glaze.
13. Cook until glaze thickens enough to coat spoon, 1-2 minutes.
14. Return chicken to skillet, spooning glaze over each piece.
15. Transfer skillet to preheated oven.
16. Bake until chicken reaches 165°F internal temperature, 12-15 minutes.
17. Baste chicken with pan glaze every 5 minutes during baking.
18. Let chicken rest 5 minutes before slicing.

The glossy glaze caramelizes into a sticky-sweet crust that contrasts beautifully with tender chicken. Serve over coconut rice to soak up the vibrant sauce, or slice thin for citrus-kissed tacos. Leftovers make exceptional next-day salads when chilled and diced.

Blood Orange Sorbet

Nothing beats the vibrant, citrusy punch of blood orange sorbet on a warm day. Now’s the perfect time to make this refreshing frozen treat. You only need a few simple ingredients for spectacular results.

Ingredients

For the simple syrup:

• 1 cup granulated sugar
• 1 cup water

For the sorbet base:

• 2 cups freshly squeezed blood orange juice (from about 8-10 blood oranges)
• 2 tbsp freshly squeezed lemon juice

Instructions

1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves, about 3-4 minutes.
3. Remove the simple syrup from heat and let it cool completely to room temperature, approximately 30 minutes. Tip: Cooling the syrup prevents ice crystals from forming in your final sorbet.
4. While the syrup cools, juice 8-10 blood oranges until you have 2 cups of fresh juice.
5. Strain the blood orange juice through a fine-mesh sieve to remove any pulp or seeds.
6. Add 2 tablespoons of fresh lemon juice to the strained blood orange juice.
7. Whisk the cooled simple syrup into the juice mixture until fully combined.
8. Pour the sorbet base into your ice cream maker. Tip: Chill the mixture in the refrigerator for 1 hour first if your machine requires cold ingredients.
9. Churn according to your ice cream maker’s instructions until the sorbet reaches a soft-serve consistency, about 20-25 minutes.
10. Transfer the sorbet to an airtight container. Tip: Press plastic wrap directly onto the surface before sealing to prevent freezer burn.
11. Freeze for at least 4 hours, or until firm enough to scoop.

Here’s what makes this sorbet special: the texture is perfectly smooth and scoopable, not icy. The flavor bursts with bright citrus notes balanced by just enough sweetness. Try serving it in hollowed-out blood orange halves for a stunning presentation that highlights its vibrant color.

Blood Orange Tart with Almond Crust

Vivid blood orange tart brings sunshine to winter tables. This vibrant dessert balances sweet and tart perfectly. The almond crust adds nutty depth that complements the citrus filling beautifully.

Ingredients

For the almond crust:

• 1 ½ cups almond flour
• ¼ cup granulated sugar
• 6 tbsp cold unsalted butter, cubed
• 1 large egg yolk
• ¼ tsp salt

For the blood orange filling:

• ¾ cup fresh blood orange juice
• ½ cup granulated sugar
• 3 large eggs
• 2 tbsp blood orange zest
• 4 tbsp unsalted butter, cubed

Instructions

1. Preheat your oven to 350°F.
2. Combine almond flour, ¼ cup sugar, and salt in a food processor.
3. Add 6 tbsp cold butter and pulse until mixture resembles coarse crumbs.
4. Add egg yolk and pulse just until dough comes together.
5. Press dough evenly into a 9-inch tart pan with removable bottom.
6. Tip: Chill the crust for 15 minutes before baking to prevent shrinkage.
7. Bake crust for 12-15 minutes until edges are golden brown.
8. Whisk together blood orange juice, ½ cup sugar, eggs, and zest in a saucepan.
9. Cook over medium heat, stirring constantly, until mixture thickens and reaches 170°F.
10. Remove from heat and stir in 4 tbsp butter until fully incorporated.
11. Tip: Strain the filling through a fine-mesh sieve for perfectly smooth texture.
12. Pour filling into baked crust and smooth the top.
13. Bake at 350°F for 8-10 minutes until set.
14. Cool completely on a wire rack, then refrigerate for at least 2 hours.
15. Tip: Use a microplane for the zest to avoid bitter white pith.

A silky, vibrant filling contrasts with the crumbly almond crust. The tartness cuts through the richness beautifully. Serve chilled with whipped cream or candied blood orange slices for extra elegance.

Blood Orange and Rosemary Roasted Carrots

Savor these vibrant carrots that transform a simple side into something spectacular. Blood orange juice and fresh rosemary create a sweet, aromatic glaze that caramelizes beautifully. This dish comes together with minimal effort but delivers maximum flavor impact.

Ingredients

For roasting:

• 2 lbs carrots, peeled and cut into 3-inch pieces
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the glaze:

• ½ cup fresh blood orange juice
• 2 tbsp honey
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 425°F.
2. Arrange carrots in a single layer on a rimmed baking sheet. Tip: Cut thicker carrots lengthwise to ensure even cooking.
3. Drizzle carrots with 2 tablespoons olive oil.
4. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper.
5. Toss carrots until evenly coated with oil and seasonings.
6. Roast carrots for 20 minutes at 425°F.
7. While carrots roast, combine ½ cup blood orange juice, 2 tablespoons honey, 1 tablespoon chopped rosemary, and 2 minced garlic cloves in a small bowl.
8. Remove carrots from oven after 20 minutes.
9. Pour the blood orange mixture over the hot carrots.
10. Toss carrots to coat evenly with the glaze.
11. Return baking sheet to oven and roast for another 15-20 minutes. Tip: Watch for the glaze to bubble and thicken around the edges.
12. Check carrots for tenderness by piercing with a fork – they should yield easily.
13. Remove from oven when carrots are caramelized and glaze has reduced. Tip: The glaze should coat the carrots thickly without burning.
14. Transfer carrots to a serving dish.

Vibrant and glossy, these carrots offer a perfect balance of sweet and savory with tender-crisp texture. The blood orange glaze creates a beautiful crimson sheen that makes them holiday-worthy. Try serving them alongside roasted chicken or as part of a grain bowl for a colorful upgrade.

Blood Orange and Avocado Salsa

Grab this vibrant salsa when you need a fresh twist on classic dips. Blood orange brings sweet-tart notes while avocado adds creamy texture. It comes together in minutes for instant flavor payoff.

Ingredients

For the citrus base:

• 2 blood oranges
• 1 lime
• 1/4 cup finely chopped red onion

For the salsa assembly:

• 1 ripe avocado
• 1/4 cup chopped cilantro
• 1 jalapeño pepper
• 1/2 teaspoon salt

Instructions

1. Cut both blood oranges in half crosswise.
2. Juice one blood orange half into a medium bowl, catching any seeds.
3. Use a sharp knife to supreme the remaining three blood orange halves over the bowl to catch juice.
4. Cut the lime in half and squeeze all juice into the bowl.
5. Add 1/4 cup finely chopped red onion to the citrus juice.
6. Let the onion marinate in the citrus juice for 5 minutes to mellow its sharpness.
7. While onion marinates, dice 1 ripe avocado into 1/2-inch pieces.
8. Remove seeds and ribs from 1 jalapeño pepper, then finely chop.
9. Chop 1/4 cup cilantro leaves and tender stems.
10. Gently fold avocado, jalapeño, and cilantro into the citrus mixture.
11. Sprinkle 1/2 teaspoon salt over the salsa.
12. Toss gently to combine all ingredients without mashing the avocado.

Bright citrus segments pop against the creamy avocado in every bite. Serve immediately with tortilla chips or spoon over grilled fish for a refreshing contrast. The colors stay vibrant for about 2 hours if you need to make it slightly ahead.

Spicy Blood Orange Margarita

Nothing beats a spicy twist on a classic cocktail. Now you can make this vibrant blood orange margarita at home. Perfect for entertaining or solo sipping.

Ingredients

For the rim:

• 1/4 cup coarse salt
• 1 teaspoon chili powder

For the cocktail:

• 1/2 cup fresh blood orange juice
• 1/4 cup silver tequila
• 2 tablespoons fresh lime juice
• 1 tablespoon orange liqueur
• 1 teaspoon agave syrup
• 2 thin jalapeño slices
• 1 cup ice cubes

Instructions

1. Combine 1/4 cup coarse salt and 1 teaspoon chili powder on a small plate.
2. Rub a lime wedge around the rim of your glass.
3. Dip the moistened rim into the salt mixture, twisting to coat evenly.
4. Pour 1/2 cup fresh blood orange juice into a cocktail shaker.
5. Add 1/4 cup silver tequila to the shaker.
6. Squeeze 2 tablespoons fresh lime juice directly into the shaker to capture essential oils.
7. Measure 1 tablespoon orange liqueur into the shaker.
8. Add 1 teaspoon agave syrup for balanced sweetness.
9. Drop 2 thin jalapeño slices into the shaker.
10. Fill the shaker with 1 cup ice cubes.
11. Shake vigorously for 15 seconds until the shaker feels frosty.
12. Strain the mixture into your prepared glass over fresh ice.
13. Garnish with a blood orange wheel and additional jalapeño slice if desired.

A vibrant crimson hue gives way to complex flavors in every sip. The spicy kick builds gradually against the citrus sweetness. Serve it alongside tacos or enjoy as a standalone refresher on warm evenings.

Blood Orange and Thyme Roasted Duck

Bold flavors transform this classic roast duck into a vibrant winter centerpiece. Blood orange and fresh thyme create a sweet-savory glaze that caramelizes beautifully. This recipe delivers crispy skin and juicy meat with minimal fuss.

Ingredients

For the duck:
– 1 whole duck (5-6 lbs)
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 6 fresh thyme sprigs

For the glaze:
– 1 cup fresh blood orange juice
– 1/4 cup honey
– 2 tbsp soy sauce
– 3 garlic cloves, minced
– 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 375°F.
2. Pat duck completely dry with paper towels inside and out.
3. Rub duck with olive oil, then season with salt and pepper.
4. Place thyme sprigs inside the duck cavity.
5. Place duck breast-side up on a rack in a roasting pan.
6. Roast for 1 hour at 375°F.
7. Meanwhile, combine blood orange juice, honey, soy sauce, garlic, and thyme leaves in a saucepan.
8. Simmer glaze over medium heat for 15 minutes until reduced by half.
9. Remove duck from oven and carefully pour out accumulated fat from pan.
10. Brush half the glaze evenly over duck skin.
11. Increase oven temperature to 425°F.
12. Return duck to oven and roast for 30 minutes.
13. Brush with remaining glaze and roast 15 more minutes until skin is crispy and internal temperature reaches 165°F.
14. Let duck rest 15 minutes before carving.

Luscious crispy skin gives way to tender, flavorful meat with each slice. The blood orange glaze creates a beautiful caramelized crust with subtle herbal notes from the thyme. Serve alongside roasted root vegetables or a simple arugula salad to complement the rich flavors.

Blood Orange Vinaigrette

A vibrant vinaigrette that transforms simple salads into citrus-forward masterpieces. Blood oranges provide a sweet-tart base that pairs beautifully with bitter greens. This dressing comes together in minutes but keeps for days in the refrigerator.

Ingredients

For the vinaigrette:

• 1/2 cup fresh blood orange juice (from 2-3 medium oranges)
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions

1. Roll blood oranges firmly on your countertop to release more juice before cutting.
2. Cut oranges in half crosswise and juice them using a citrus juicer or reamer.
3. Measure exactly 1/2 cup of fresh blood orange juice into a medium mixing bowl.
4. Add 2 tablespoons red wine vinegar to the bowl.
5. Whisk in 1 teaspoon Dijon mustard until fully incorporated.
6. Drizzle in 1/4 cup extra virgin olive oil while continuously whisking to create an emulsion.
7. Stir in 1 teaspoon honey until dissolved completely.
8. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
9. Taste and adjust seasoning if needed, remembering flavors will intensify when chilled.
10. Transfer to an airtight container and refrigerate for at least 30 minutes before serving.

Dressing develops deeper flavor as it rests, with the olive oil mellowing the citrus sharpness. The emulsion creates a velvety texture that clings perfectly to salad greens without pooling. Try it drizzled over roasted beet salad or as a marinade for grilled chicken to extend its use beyond simple greens.

Blood Orange and Chocolate Chunk Scones

Dazzling blood orange zest and rich chocolate chunks transform these scones from ordinary to extraordinary. They come together quickly with minimal fuss for maximum flavor payoff. Perfect for weekend brunch or afternoon coffee breaks.

Ingredients

For the scones:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2 tbsp blood orange zest
• 3/4 cup heavy cream
• 1 large egg
• 1 cup dark chocolate chunks

For the glaze:

• 1 cup powdered sugar
• 2 tbsp blood orange juice
• 1 tbsp heavy cream

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, 1/3 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
3. Cut 1/2 cup cold butter cubes into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Stir in 2 tbsp blood orange zest and 1 cup chocolate chunks until evenly distributed.
5. Whisk 3/4 cup heavy cream and 1 egg together in a separate bowl.
6. Pour the cream mixture into the dry ingredients and mix just until a shaggy dough forms.
7. Turn the dough onto a lightly floured surface and gently knead 4-5 times to bring it together.
8. Pat the dough into a 7-inch circle about 1-inch thick.
9. Cut the circle into 8 equal wedges using a sharp knife.
10. Arrange the wedges 2 inches apart on the prepared baking sheet.
11. Brush the tops with additional heavy cream for golden browning.
12. Bake at 400°F for 18-22 minutes until golden brown and firm to the touch.
13. Transfer the scones to a wire rack to cool completely.
14. Whisk 1 cup powdered sugar, 2 tbsp blood orange juice, and 1 tbsp heavy cream until smooth for the glaze.
15. Drizzle the glaze over cooled scones using a spoon.
16. Let the glaze set for 15 minutes before serving.

What makes these scones exceptional is their tender, buttery crumb that shatters with each bite. The bright citrus notes cut through the richness of dark chocolate beautifully. Serve them warm with coffee or crumble over vanilla ice cream for an unexpected dessert twist.

Blood Orange Marmalade

Tart blood oranges transform into vibrant marmalade with minimal effort. Their ruby-red flesh and distinctive flavor create a spread that brightens winter mornings. This recipe balances sweet and bitter notes perfectly.

Ingredients

For preparing the fruit:
– 2 lbs blood oranges
– 4 cups water

For cooking the marmalade:
– 4 cups granulated sugar
– 2 tbsp fresh lemon juice

Instructions

1. Scrub 2 lbs blood oranges thoroughly under cool running water.
2. Slice oranges into ¼-inch thick rounds, removing any seeds as you go.
3. Stack several slices and cut them into quarters to create uniform pieces.
4. Combine orange pieces and 4 cups water in a large, heavy-bottomed pot.
5. Bring mixture to a boil over high heat, then reduce to a simmer.
6. Cook uncovered for 1 hour until orange peels become tender when pierced with a fork.
7. Stir in 4 cups granulated sugar and 2 tbsp fresh lemon juice until sugar dissolves completely.
8. Increase heat to medium-high and cook at a rolling boil for 15-20 minutes.
9. Test for doneness by placing a small spoonful on a chilled plate – it should wrinkle when pushed.
10. Skim off any foam that forms on the surface using a slotted spoon.
11. Remove pot from heat and let marmalade rest for 5 minutes to settle.
12. Ladle hot marmalade into sterilized half-pint jars, leaving ¼-inch headspace.
13. Wipe jar rims clean with a damp cloth before sealing with lids.

Firm yet spreadable, this marmalade captures blood oranges’ floral-citrus essence. The ruby jelly suspends tender peel pieces that provide pleasant bitterness. Spread it on toast, swirl into yogurt, or glaze roasted chicken for unexpected brightness.

Blood Orange and Ricotta Pancakes

Just when you thought pancakes couldn’t get more exciting, blood orange and ricotta enter the scene. These fluffy stacks bring vibrant color and creamy texture to your breakfast table. They’re surprisingly simple to whip up for any morning occasion.

Ingredients

For the batter:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup whole milk ricotta cheese
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh blood orange juice
• 1 tablespoon blood orange zest
• 2 tablespoons unsalted butter, melted

For cooking:

• 2 tablespoons unsalted butter

For serving:

• 4 blood oranges, peeled and sliced
• Maple syrup

Instructions

1. Whisk together 1 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a large bowl.
2. In a separate bowl, combine 3/4 cup ricotta, 2 eggs, 1/2 cup milk, 1/4 cup blood orange juice, 1 tablespoon zest, and 2 tablespoons melted butter.
3. Pour the wet ingredients into the dry ingredients.
4. Gently fold the batter until just combined, leaving some lumps.
5. Heat a non-stick skillet or griddle over medium heat (350°F).
6. Melt 1/2 tablespoon butter in the hot skillet.
7. Scoop 1/4 cup batter per pancake onto the skillet.
8. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
9. Flip each pancake carefully using a thin spatula.
10. Cook for another 1-2 minutes until golden brown on the second side.
11. Transfer cooked pancakes to a warm oven (200°F) to keep warm.
12. Repeat with remaining batter, adding more butter as needed.
13. Stack 3-4 pancakes on each plate.
14. Top with sliced blood oranges.
15. Drizzle generously with maple syrup.

Serve these pancakes immediately while warm and fluffy. The ricotta creates an incredibly tender crumb that melts in your mouth, while the blood orange provides bright citrus notes that cut through the richness. For an extra special presentation, arrange the blood orange slices in a circular pattern over the stack and dust with powdered sugar.

Blood Orange Panna Cotta

Vivid blood orange panna cotta brings vibrant citrus flavor to this elegant Italian dessert. Its creamy texture and bright color make it perfect for special occasions. This version uses gelatin for a firm yet silky set that holds its shape beautifully.

Ingredients

For the panna cotta base

– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) unflavored gelatin
– 1/4 cup cold water
– 1 tsp vanilla extract

For the blood orange layer

– 1 cup fresh blood orange juice
– 1/4 cup granulated sugar
– 1 packet (2 1/4 tsp) unflavored gelatin
– 1/4 cup cold water

Instructions

1. Sprinkle 1 packet gelatin over 1/4 cup cold water in a small bowl. Let bloom for 5 minutes until spongy.
2. Combine 2 cups heavy cream and 1/2 cup sugar in a saucepan over medium heat.
3. Heat cream mixture until steaming but not boiling, about 160°F, stirring constantly to dissolve sugar.
4. Remove cream from heat and whisk in bloomed gelatin until completely dissolved.
5. Stir in 1 tsp vanilla extract until fully incorporated.
6. Divide cream mixture evenly among 6 serving glasses, filling each halfway.
7. Refrigerate glasses for 2 hours until set firm to the touch.
8. Sprinkle second gelatin packet over 1/4 cup cold water in a clean bowl. Let bloom for 5 minutes.
9. Combine 1 cup blood orange juice and 1/4 cup sugar in a saucepan over medium heat.
10. Heat juice mixture to 160°F, stirring until sugar dissolves completely.
11. Remove from heat and whisk in bloomed gelatin until no granules remain.
12. Cool blood orange mixture to room temperature, about 20 minutes, stirring occasionally.
13. Pour blood orange layer over set cream layer in each glass.
14. Refrigerate all glasses for 4 hours minimum or overnight until completely firm.
Zesty blood orange cuts through the rich cream with bright acidity. The dual layers create a stunning visual contrast when served in clear glasses. For extra flair, garnish with fresh mint leaves and blood orange segments just before serving.

Blood Orange and Pistachio Cake

Only blood oranges can transform a simple cake into something spectacular. Their vibrant color and tangy sweetness pair perfectly with nutty pistachios in this moist, flavorful dessert that comes together in under an hour.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup shelled pistachios, finely chopped
– 3 large eggs
– 1 cup whole milk
– 1/2 cup unsalted butter, softened
– 1/4 cup blood orange juice
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt

For the glaze:
– 1 cup powdered sugar
– 3 tbsp blood orange juice
– 1 tbsp blood orange zest

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Cream softened butter and sugar in a separate bowl until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, mixing thoroughly after each addition.
5. Stir in vanilla extract and 1/4 cup blood orange juice.
6. Alternate adding flour mixture and milk to the wet ingredients, beginning and ending with flour.
7. Fold in chopped pistachios until just combined.
8. Pour batter into prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
10. Cool the cake in the pan for 15 minutes before transferring to a wire rack.
11. Whisk powdered sugar, 3 tbsp blood orange juice, and zest in a small bowl until smooth.
12. Drizzle glaze over the completely cooled cake.

Dense yet tender crumb holds pockets of crunchy pistachios throughout. The bright citrus glaze cuts through the rich butteriness beautifully. Serve thick slices with strong coffee or crumble over vanilla ice cream for an elevated dessert.

Blood Orange Punch

Whip up this vibrant blood orange punch for your next gathering. Its striking color and refreshing citrus flavor will impress any crowd. You only need a few ingredients to create this showstopping beverage.

Ingredients

For the simple syrup:
– 1 cup granulated sugar
– 1 cup water

For the punch base:
– 4 cups fresh blood orange juice (from about 12-14 medium blood oranges)
– 2 cups cold sparkling water
– 1/4 cup fresh lime juice
– Ice cubes

For garnish:
– 2 blood oranges, thinly sliced
– Fresh mint sprigs

Instructions

1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves.
3. Remove the simple syrup from heat and let it cool completely to room temperature.
4. Roll 12-14 blood oranges firmly on your countertop to maximize juice yield.
5. Cut the blood oranges in half and juice them using a citrus juicer.
6. Strain the fresh blood orange juice through a fine-mesh sieve to remove pulp and seeds.
7. Measure exactly 4 cups of the strained blood orange juice into a large pitcher.
8. Add the cooled simple syrup to the pitcher with the blood orange juice.
9. Squeeze 1/4 cup fresh lime juice and add it to the pitcher.
10. Stir the mixture vigorously until all liquids are fully combined.
11. Chill the punch base in the refrigerator for at least 1 hour to allow flavors to meld.
12. Thinly slice 2 additional blood oranges for garnish.
13. Fill serving glasses with ice cubes until they’re three-quarters full.
14. Pour the chilled punch base over the ice in each glass, filling halfway.
15. Top each glass with 2 cups cold sparkling water, pouring slowly to maintain carbonation.
16. Gently stir each glass once to combine without losing bubbles.
17. Garnish each serving with a blood orange slice and fresh mint sprig.

Enjoy this punch immediately for the best carbonation and fresh citrus flavor. The vibrant red-orange hue makes it visually stunning, while the balanced sweet-tart profile refreshes perfectly. Serve it in clear glass pitchers to showcase the beautiful color, or freeze blood orange slices into ice cubes for an extra decorative touch.

Blood Orange and Shrimp Ceviche

You’ve probably seen plenty of ceviche recipes, but this blood orange version brings vibrant color and sweet-tart balance. Fresh shrimp gets cured in citrus juices for a refreshing appetizer that’s perfect for entertaining. The combination creates a dish that’s both visually stunning and incredibly flavorful.

Ingredients

For the shrimp curing:
– 1 lb raw shrimp, peeled and deveined
– 1 cup freshly squeezed blood orange juice
– 1/2 cup freshly squeezed lime juice

For the vegetable mix:
– 1/2 cup finely diced red onion
– 1/2 cup diced cucumber
– 1/4 cup chopped cilantro
– 1 jalapeño, seeded and minced
– 1 avocado, diced

For seasoning:
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Cut each shrimp into 1/2-inch pieces using a sharp knife.
2. Combine blood orange juice and lime juice in a glass bowl.
3. Add shrimp pieces to the citrus juice mixture.
4. Cover the bowl with plastic wrap.
5. Refrigerate the shrimp for exactly 30 minutes until opaque and firm.
6. Tip: Use glass or ceramic bowls only, as metal can react with the acidic citrus juice.
7. Drain the shrimp completely through a fine-mesh strainer.
8. Press gently with a spoon to remove excess liquid.
9. Return the drained shrimp to the clean glass bowl.
10. Add red onion, cucumber, cilantro, and jalapeño to the shrimp.
11. Gently fold the ingredients together with a rubber spatula.
12. Tip: Fold gently to avoid breaking down the delicate shrimp texture.
13. Add salt and black pepper to the mixture.
14. Stir to distribute the seasonings evenly.
15. Fold in the diced avocado just before serving.
16. Tip: Add avocado last to prevent it from becoming mushy in the citrus juice.
17. Serve immediately in chilled bowls or glasses.

Outstanding texture comes from the perfectly cured shrimp that’s firm yet tender. The blood orange provides a beautiful pink hue and subtle sweetness that balances the lime’s acidity. Serve it in martini glasses for an elegant presentation or with tortilla chips for a casual appetizer.

Blood Orange Olive Oil Cake

Savor the bright, citrusy notes of this elegant yet simple cake. Blood orange zest and juice create a vibrant flavor that pairs beautifully with rich olive oil. This moist, tender cake comes together quickly for an impressive dessert.

Ingredients

For the Cake Batter

– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup extra virgin olive oil
– 3 large eggs
– 1/2 cup whole milk
– 2 tbsp blood orange zest
– 1/4 cup fresh blood orange juice
– 2 tsp baking powder
– 1/2 tsp salt

For the Glaze

– 1 cup powdered sugar
– 2 tbsp fresh blood orange juice
– 1 tsp blood orange zest

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan with olive oil.
3. Whisk together 2 cups flour, 1 1/2 cups sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
4. In a separate bowl, whisk 3 eggs until frothy.
5. Add 1/2 cup olive oil to the eggs and whisk until combined.
6. Stir in 1/2 cup milk, 1/4 cup blood orange juice, and 2 tbsp blood orange zest.
7. Tip: Use a microplane for the zest to avoid bitter white pith.
8. Pour the wet ingredients into the dry ingredients.
9. Fold gently until just combined—do not overmix.
10. Pour the batter into the prepared pan.
11. Bake at 350°F for 45-50 minutes.
12. Test doneness by inserting a toothpick—it should come out clean.
13. Cool the cake in the pan for 15 minutes.
14. Transfer to a wire rack to cool completely.
15. Tip: Cool completely before glazing to prevent melting.
16. Whisk 1 cup powdered sugar with 2 tbsp blood orange juice and 1 tsp zest for the glaze.
17. Drizzle the glaze evenly over the cooled cake.
18. Tip: Let glaze set for 10 minutes before slicing for clean cuts.

This cake boasts a moist, tender crumb with a delicate citrus aroma. The olive oil adds subtle fruitiness that complements the bright blood orange flavor. Serve slices with fresh blood orange segments or a dollop of whipped cream for extra elegance.

Conclusion

Now that you’ve explored these 19 vibrant blood orange creations, you’re ready to bring their sweet-tart magic to your kitchen! From refreshing cocktails to stunning desserts, there’s something for every home cook to love. We’d be delighted to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest to spread the citrus joy!