blood orange sauce

Citrus season is full on and we’re trying to make the most of it while these vitamin rich winter fruits are at their best. This super simple sauce is full of flavor, not too sweet and it’s very delicious on your morning yoghurt or porrdige, with waffles or pancakes, or, as a friend told me, on icecream. I bet she’s right, I can imagine how delicious it must be on a rich chocolate icecream. If blood oranges are not available, you can for sure, substitute with the normal ones.

Ingredients for 1 large jar

3 organic blood oranges or oranges

200 g sugar

Directions

Boil the oranges (with peel) in a saucepan with water for an hour. Leave to cool (you can leave them in the fridge overnight). Once cooled down, roughly chop them (still with peel). Transfer to a minichopper or blender and process until smooth.

Pour the blended oranges into a small saucepan along with the sugar and bring to a boil while stirring. Boil and stir until sugar has melted. Pour the sauce into a large scalded jar and cool it down in the fridge where it will last for at least a week.