Saturday, July 26, 2014

Spice Baked Blood Oranges

People think I'm strange (which I'm totally fine with) because I love Winter.
In Summer it's sweaty, stinky and the gingers among us will relate to a sun exposure time of 8.3 seconds before sunburn sets in. Winter on the other hand is a wonderland of warm soups, toasty blankets and the start of the blood orange season.

Again this year I get the pleasure of playing with some Redbelly Citrus blood oranges. There is a sense of anticipation when the box arrives in the post of all the citrusy possibilities which is only further aroused by the zesty aroma as you open the box.

The first recipe of the season keeps the fruit very close to their original state, when the produce is this good you really don't want to mess around with nature.

Spice Baked Blood Oranges
  • 4-5 blood oranges
  • 3-4 cloves whole
  • 3-4 star anise whole
  • Sugar
  • If you place your chopping board in a lipped baking tray this will collect any stray juice and help keep your benches clean
  • Peel the blood oranges, removing the pith
  • Slice into 1-2cm slices, that's about 4 slices per blood orange
  • Remove any seeds
  • Lay flat in a glass or ceramic baking dish
  • Add the spices and any juice collected in the tray
  • Sprinkle each slice with a pinch of sugar
  • Bake uncovered at 160°C for 30 minutes
  • Let cool and then place in a jar ready to be used to make porridge something to wake up for.
  • The baked blood oranges would also be delicious with custard or ice cream if dessert is more your style of breakfast
  • If they last that long I'd keep them in the fridge for about a week
  • Cinnamon or cardamom are some other spice options if you want to spice up your life without needing to resort to 90's pop
I think I will have enough Vitamin C to ward off any side effects of my beloved Winter

What a way to start the day!
Shredded coconut adds some texture to the porridge


  1. 160 for 30, are you sure? I've done 160 for 45 and they're still basically just warm orange slices. My oven must be hinky...

    1. Hi Badblood, thanks for your question I'm always happy to go back and test something to make sure it's right.
      I've tested it again and with a preheated oven, 30mins at 160 gives the desired result in my oven. This was non fan forced, I wanted to make sure I hadn't done it on fan forced but left it off the instructions.
      They come out as hot rather than warm slices as I want them to still hold their shape.
      My oven is about 12 months old so hopefully the isn't anything wrong with your oven, have you tested it with a thermometer?
      thanks for reading and taking the time to get in touch.