Sunday, October 20, 2013

Preserved blood oranges

Following on from the joy that is preserved lemons I had try blood oranges just to see what they would be like.
Eureka! They work perfectly, all that salty goodness with a burst of fruit cup citrus power.
The test batch I used in a coriander pesto to accompany spicy chicken.
Preserved blood oranges are the perfect addition to a lamb and fig tagine, with butter under the skin of chicken, or as a citrus hit in soups.  
Preserved blood oranges
  • Blood oranges*
  • Rock salt
  • Boiled water
  • Quarter the blood oranges
  • Put into jars filling gaps with rock salt
  • Fill jars with boiled water
  • Replace lid and leave in a cool dark spot for about 4 weeks
  • The two jar pictured used 4 oranges and approx. 300g rock salt
  • They should last about 2-3 months 

*Redbelly Citrus supplied the blood oranges for this recipe.


  1. G'day and interesting as never would have thought to do!
    Thank you for allowing me to learn something new!
    Cheers! Joanne

  2. Thanks Joanne, I love that we never stop learning, so much to learn so little time, if only we didn't have to sleep!
    A friend also told me about packing julienne peel into raw sugar....its now on the list to try.