Blood Orange Sugar

I’m a big fan of blood oranges but I’ve rarely found recipes that seem to do them justice and yet, they are just so darn pretty that I always buy blood oranges and then just ending up taking their pictures and failing to cook or bake with them because they stump me.

However, when I came across a recipe for orange sugar in Paula Peck’s cookbook The Art of Fine Baking, I thought that this might be a fine outlet for the huge stack of blood oranges currently taking up precious real estate in my fruit basket.

I’ve noticed that many people, including myself, just use the flesh and juice of blood oranges, but rarely the skin. To me, the purple and orange peel is one of the most becoming aspects of blood oranges, and also one of the most underused. Enter Blood Orange Sugar.

Though Mrs. Peck says that “grating [] rind is a chore and a bore” (isn’t she adorable?!), I find that if you use either your handy vegetable peeler or a microplane grater to remove the peel from the flesh, making blood orange sugar is neither. Mrs. Peck goes on to suggest that one simply grind the peel twice in a meat grinder in order to achieve the desired consistency and so I’m doubtful that in 1961, when my copy of The Fine Art of Baking was published, that such a thing as a microplane grater existed; however, I’m glad to say that I think I have found an easier way to mince the oranges if you have peeled them…a knife.

Collin Murray and I have been enjoying this lovely sugar in Earl Grey tea, however, you could use it in any manner that you would normal sugar: fruit salad; to sweeten whipped cream; to create a broiled crust on creme brulee; or to finish any sugar crusted dessert.

Blood Orange Sugar (adapted from The Fine Art of Baking)

Makes about two cups

2 blood (or regular) oranges, peeled or grated

2 cups granulated sugar

After peeling the oranges, finely mince the flesh with a sharp knife (if grating the rind, simple ignore this step). Place the sugar in a container that can be sealed air tight and add the minced peel. Using a spoon, thoroughly mix the peel into the sugar, ensuring that all the sugar has been moistened by the oils in the orange peel. Seal and store in a cool, dry place for up to one week, stirring every couple of days to keep t

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One Response to “Blood Orange Sugar”
  1. Megan Peck says:

    What a great idea! My grandmother was Paula Peck (author of The Art of Fine Baking) and I now have a site devoted to her cooking and baking (meganpeckcooks.com). Love the theme of your site.

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