Today’s post is a sunset-hued citrus extravaganza. Blood orange season is short, so I love to make the most of it. This time it’s with a beautiful blood orange brunch.
Fresh blood oranges are sweeter than standard oranges and, of course, they have a gorgeously dappled ruby colour. Whatever you can do with an orange, you can do with their crimson cousins, but with an added dash of colour and aroma. For brunch, I made a fruit-studded yoghurt platter served alongside freshly squeezed juice. For something a little heartier, I made Blood Orange Marmalade and syrup to serve on toast or pancakes – just wait until you see the deep red colour! Continue reading