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–+ servings
A bottle of blood orange simple syrup.

Blood Orange Simple Syrup

Angie Zoobkoff
Add a boost of sweet orange flavor to your cakes and drinks with this pretty pink syrup.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course condiment
Cuisine American
Servings 2 cups
Calories 51 kcal

Equipment

Ingredients
  

  • 1 to 2 medium blood oranges
  • 2 cups (400 g) granulated sugar
  • 2 cups (475 ml) water

Instructions
 

  • Using a very sharp knife or mandoline, thinly slice the oranges.
  • Combine the sugar and water in a wide saucepan or skillet and bring to a simmer, stirring until the sugar is dissolved.
  • Add the orange slices in a single layer. Some overlap is fine, but you don't want them to be stacked several slices deep.
  • Simmer gently, flipping the slices occasionally, until the rinds of the oranges are translucent, about 1 hour.
  • Drain the blood orange syrup mixture through a fine mesh sieve, reserving and drying the orange slices, if desired. Transfer the syrup to a sealed jar or container and store in the refrigerator for up to 2 weeks.

Notes

  • Use a fine mesh sieve for straining so that you don't end up with orange pulp in your syrup.
  • The recipe makes a significant quantity of blood orange syrup. If you are planning to freeze it for future use, freeze it in ice cube trays. Once frozen, pop out the cubes and store them in a sealed container or plastic bag. Thaw as needed.

Nutrition

Serving: 1 tablespoonCalories: 51kcalCarbohydrates: 14gSugar: 13g
Keyword citrus, preserving, simple syrup
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