This blood orange syrup is perfect from cakes to an ingredient in your favorite cocktails. Using two simple ingredients and about 15 minutes is all you need. If you don’t have blood oranges any orange will work for this recipe.
I love making a good syrup. They are great for baking into cakes, tarts, and other pastries as well as a great ingredient for a good cocktail. Due to its unique color it makes for a fun addition to you beverages and makes a wonderful glaze on top of a cake or muffins. You can even freeze it into ice cubes and add it to a bowl of punch or a glass of champagne. The best part is that only take 15 minutes to make.
In this recipe
There are only two ingredients in this syrup, blood orange juice and sugar. While you can use any orange juice for this recipe the blood orange will give the syrup and very unique color. If you aren’t able to find blood oranges then a valencia orange is a great option. They are great oranges for juicing. Another option is to combine several different oranges and tangerines together for a unique and special flavor.
Why blood oranges?
The biggest reason for using blood oranges is due to the color of the juice. With some varieties you might get additional flavors such as raspberry or cranberry. The flesh of blood oranges can range from orange with red spots to a deep crimson almost purple or black in color. Depending on which ones you get every batch of the syrup will have a different hue.
Making the blood orange syrup
One of the things that you will want to do is make sure that you strain the syrup after you have cooked the syrup. This will help keep the syrup fresh as well as prevent the pulp from getting into whatever you choose to make with the syrup. The recipe will make a thinner syrup that is great for cooking and cocktails. You can make it thicker by boiling it longer. However if you do so make sure to cut down on the sugar so it isn’t incredibly sweet.
Looking for other citrus recipes?
Simple Blood Orange Syrup
- Non-reactive saucepan
- Glass storage jar or bottle
- Fine mesh sieve
- 2 cups blood orange juice about 6-8 oranges juiced
- 1 cup sugar
- Juice the oranges removing all pulp and seeds.
- Add the juice and sugar to a nonreactive saucepan. Gently heat until all of the sugar has dissolved and the juice is clear. Bring to a boil for 1 minute and remove from the heat. If not using as a syrup for dessert skip the next step.
- If you would like to make a syrup for a cake or other dessert continue to boil until the liquid has reduced by half. This will yield a very sweet topping. Reduce the sugar by half when making the syrup if you would like to reduce the sweetness.
- Pour through a fine mesh sieve into an airtight glass jar or bottle.