Seasonal Food – Blood Oranges

January 28th, 2019

We love that blood oranges are in season right now – we have a few recipes which we create in the months when they are available. Blush oranges peak in January and February and we suggest you try out our CYK recipe for a sorbet…

CYK Blood Orange Sorbet

(serves 4)

  • 12 blood oranges
  • 130g white sugar
  • Juice of 1 lemon
  1. Scrub the skins thoroughly before finely grating the zest.
  2. Juice the oranges… you need 400ml in total so you may need fewer but you can always save some back for a garnish
  3. Dissolve the sugar with 100 ml in a pan and then chill completely before adding the remaining juice. Chill (overnight if possible)
  4. If you have an ice cream maker proceed by following the manufacturers instructions. If not transfer the syrup to a container and place in the deep freeze. At an hour and half intervals remove and whisk (with a manual or electric hand whisk) until all the crystals are uniform and slush. Repeat 3 times then freeze for at least one hour

(FYI – This goes exceptionally well with chocolate)

IMAGE @coalyardkitchen on Instagram

We have a few more ideas for using this tasty fruit –

Blood Orange and Burrata Starter

This is a lovely light starter, perfect for a Sunday lunch at this time of year as it balances against the heaviness of the roast main course.

Serves 4


  • Juice of 2 blood oranges
  • Zest of 2 blood oranges
  • 2 tablespoons vinegar (white wine)
  • 1 teaspoon Dijon mustard
  • 150 ml cup olive oil
  • 1 tablespoon shallots (finely chopped)
  • Salt and pepper to taste


  • Apulian burrata
  • 2 blood oranges, peeled and sliced
  • Salad leaves to garnish
  1. In a tall cup or jug add the shallots, Dijon, orange juice and vinegar and blitz with a stick blender. Now keep blitzing while drizzling in the oil slowly. The vinaigrette will transform into a thick, silky consistency. Don’t add the oil too fast or it will split. Alternatively if you have a nutribullet just place everything in the cup and blitz together for 30 seconds. Once blitz add salt and pepper as desired.
  2. Peel and slice the oranges, rest on a paper towel to soak up any excess juice, then prettily arrange on a plate
  3. Drain off the burrata and tear into chunks, arrange with the orange slices
  4. Garnish the dish with salad leaves of your choice, I like sorrel and amaranth but it’s delicious a really peppery rocket or watercress
  5. Drizzle with the vinaigrette and serve with lovely crusty bread.
Blood orange and burrata – Coal Yard Kitchen

The Café Sucre Farine Marmalade

IMAGE @cafesucrefarine on Instagram

Mark Hix’s blood orange valentine’s day cocktail

IMAGE @gbchefs on Instagram

Milli Taylor’s blood orange and pistachio cake

IMAGE From @millitaylor on Instagram

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