The best thing about the winter season is that it is citrus season. The bloodorange, one of my favorite citrus fruits, brings a bit of sunshine into our cold, dark days of winter. Blood Oranges were first discovered and cultivated in the 15th century in Sicily. In the United States, a hybrid of the blood orange is grown in Texas and California.
The blood orange has a flavor between and orange and a grapefruit, with a deep ruby color inside. In addition to the vibrant color and flavor of the bloodorange, it also has a great deal of nutritional value: it has more than 150 milligrams of vitamin C! I have played with the blood orange a lot this year in my cooking and I have found that when treated right, you don't need to add much to it to make some amazing flavors. I have created a blood orange sauce recipe that is great with Fish, Chicken, Pork, and sautéed Veggies. Enjoy!
2 Blood Oranges, juice and zest
2 Tablespoons shallot, minced
1 Tablespoon olive oil
Salt and pepper for seasoning
Heat a small sauce pan over medium-high heat. When warm, add the olive oil and heat. When the oil is hot (but not smoking), add the shallots; season with salt and pepper and turn heat down to medium. Sauté for 5 minutes and make sure not to burn the shallots. Then add the zest and juice of the blood oranges. Bring to a boil them turn the heat down to a simmer. You want to reduce the liquid by half or more, and the consistency should be that of melted butter. This should take 20 minutes, but keep an eye on it because that might vary. Your sauce will be ready to use at this point. Enjoy!
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