With the onset of blood orange season, I had to pick up a big bag of this gorgeous citrus fruit. I've been having fun figuring out ways to use it. Blood oranges have an incredible complex flavor compared to "normal" oranges - less acidic with a taste I've heard described as being closer to a berry than a citrus. I chose to add the juice and zest directly to the wine as well as letting some slices of the fruit mull together.
Put it together while you're preparing dinner and it'll be ready as you settle into your evening. Enjoy!Print
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