This is one of my favorite times of the year, and the reason is almost exclusively because of blood oranges. Blood orange season rivals artichoke season, asparagus season and fig season in my mind. The blood orange color is amazing and the taste and fragrance are slightly sweeter, and somehow floral. In Rome I used to buy them individually wrapped in colorful paper, but my first memory of blood oranges was somewhere in California when I was little. We went to visit a friend of my mom’s, who lived on a ranch and had a grove of blood orange trees. We ate them directly off the trees, and I can distinctly remember thinking that this red, almost black orange was the best thing I had ever eaten.
Buying blood oranges at Trader Joe’s is dramatically less dreamy, however it didn’t stop me from buying 6lbs, and juicing them all.
We made a blood orange cocktail after I was done making a mess in the kitchen with our kitchenaid citrus juicing attachment. The cocktail called for equal parts gin, blood orange and tonic. I bruised a spring of rosemary to finish the drink, but a rosemary simple syrup would have been really nice. Now that we have a pitcher of juice, I plan to make a blood orange negroni this week, and if someone is willing to help me drink it, blood orange, aperol and prosecco cocktails too.
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Tags: recipe, winter
