Blood Oranges with Honey © 2011 Recipes and a Fork. All rights reserved.

Blood Oranges with Honey

The Winter Vitamin C .

Brighten up a winter day with a blood orange.   It is winter’s citrus fruit that’s juicy and marked with beautiful crimson hues.  Blood Oranges with Honey are simmered in lemon-honey syrup then chilled to accentuate a cheesecake or breakfast yogurt.  It’s easy to prepare and anything left over is great for a couple glasses of punch.

Blood Oranges with Honey

Blood Oranges, peeled and removed pith






Sliced Lemons [right] and Simmering Honey-Lemon Syrup [left]


Blood Oranges with Honey

Author: Adapted from Martha Stewart Living, April 1996   Serves: 8


  • 8 blood oranges
  • 1/4 cup honey
  • Juice of 2 lemons
  • 4 cups water
  • Fresh mint sprigs, for garnish


  1. Remove peel and pith of an orange as if you were to supreme it. To do so, cut the top and bottom to expose the flesh and to make the orange stand upright. Over a bowl, cut away the peel and pith from top to bottom, following the curve of the fruit. Set aside peel and reserve any juice. Repeat for remaining oranges.
  2. In a large saucepan, combine honey, lemon juice, and water over medium heat. Bring to simmer, then remove from heat.
  3. Add oranges and reserved juice. Allow the oranges to cool for 10 minutes, then cover the oranges or transfer to a covered glass dish and chill in the refrigerator for a minimum of 15 minutes. Add mint for garnish.

Serving size: 1 blood orange Calories: 225 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Carbohydrates: 60 g Sugar: 56 g Fiber: 3 g Protein: 1 g Cholestrol: 0

Notes: To use leftover honey-lemon base for  punch, adjust the flavor to taste by adding either water or sugar.


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