Blood orange saucePrint Recipe
- 8 blood oranges (for 500 ml juice)
- 150 g caster sugar
- A few drops of orange blossom liqueur
- Orange zest
Chop the peel of one orange into 1-mm pieces to form a fine julienne.
Blanch in a small amount of boiling water for 2 minutes.
Press the blood oranges until you have approximately 500 ml of juice.
Mix the orange juice, sugar and orange peel julienne in a large pot.
Bring to the boil, lower the heat and allow to thicken slightly until it forms a creamy sauce.
Flavour with a few drops of orange blossom liqueur.
When the orange peel is blanched, it loses its bitter taste. You can serve this orange sauce with frozen yoghurt, vanilla ice cream or crêpes.