Blood Orange Simple Syrup

It is blood orange season here in southern California and if you’re lucky like me you have relatives who have a tree producing more than they can handle!

I’ve been eating them for breakfast but recently decided to try a making a blood orange simple syrup. I found this recipe on Pinterest over at Sugar Salt Magic for Orange simple syrup. I of course used blood oranges. I liked this recipe in particular because they didn’t dilute the syrup with water. Just juice and sugar were used, which made for a more flavorful syrup. The toughest part of this recipe was getting the skin off the orange without getting the pith on it.

Enjoy!

Blood Orange Simple Syrup

• 6-8 blood oranges

• 1 cup white granulated sugar

Instructions

• Use a peeler to peel just the orange part of the skin from one orange, not the white part (notes).

• Juice enough oranges to reach one cup of strained orange juice.

• Add the peel, one cup of orange juice and the sugar to a large heavy-based nonreactive saucepan over medium heat.

• Bring the mixture slowly to a boil, while stirring, to dissolve the sugar. Let it boil just until the sugar is dissolved and it is clear.

• Skip to the last step if it's to be used in drinks, dressings, for cakes or as ice cubes. If you'd like to thicken it into a dessert syrup, continue boiling until it has reduced to only 1 cup.

• Remove from heat. Strain, then let the syrup cool, then decant into preserving jars or bottles and store in the fridge.