About blood orange sauce
Blood oranges have deep red to burgundy flesh and a flavor that many cooks describe as a cross between orange and berry, with less sharp acidity than regular oranges. Their color makes them an easy way to add a vivid sauce to simple desserts.
There are two main ways to make a dessert sauce from them:
- A simple juice sauce: blood orange juice, sugar, and cornstarch, boiled briefly. It is bright, fruity, and quick.
- A blood orange caramel sauce: sugar is caramelized, then blood orange juice (and often cream) is added. It is richer and a little more advanced.
Blood oranges are generally a winter citrus, so the sauce is best made when they are in season. If you cannot find them, regular orange juice or another fruit juice can be used, though the color and berry-like flavor will differ.
Simple blood orange sauce (recipe)
This makes about 3/4 cup of sauce, enough for 4 to 6 servings.
Ingredients
- 3/4 cup (180 ml) fresh blood orange juice (about 3 small oranges)
- 1/4 cup (50 g) sugar
- 2 teaspoons cornstarch
- Optional: a small pinch of salt, a squeeze of lemon juice, a strip of zest, or a splash of orange liqueur stirred in at the end
Method
- In a small saucepan, stir the sugar and cornstarch together so the cornstarch does not clump.
- Whisk in the juice. Strain it first if you want a smooth sauce without pulp.
- Heat over medium-high heat, stirring, until it boils. Boil for 1 to 2 minutes, until it thickens slightly.
- Remove from heat. The sauce will continue to thicken as it cools. Serve warm or chilled.
If the sauce is too thin after cooling, return it to the heat for another minute, or whisk in a little more cornstarch dissolved in cold water. If it is too thick, thin it with a splash of juice or water.
Blood orange caramel sauce
This version turns the juice into a caramel sauce. It is a good match for ice cream, pound cake, and cheesecake. Take care, because caramelized sugar is extremely hot and the mixture bubbles up when liquid is added.
Ingredients
- 1 cup (200 g) sugar
- A few tablespoons of water, just enough to moisten the sugar
- 1/2 cup (120 ml) blood orange juice
- 1/2 cup (120 ml) heavy cream
- Pinch of salt (do not skip it, since it balances the sweetness and bitterness)
Method
- Combine the sugar and water in a heavy saucepan over medium heat. Let it melt and cook, swirling the pan rather than stirring, until it turns a medium amber.
- Remove from heat and carefully pour in the juice and cream. The mixture will bubble vigorously.
- Return to low heat and stir until any hardened caramel dissolves and the sauce is smooth.
- Add salt. Cool slightly before serving; it thickens as it cools.
The proportions of cream and juice can be adjusted. More cream makes the sauce creamier; more juice makes it more orange-flavored. If you like a less sweet sauce, caramelize the sugar a little darker, which brings in some bitterness. As an alternative that is similar in spirit, see our easy caramel ganache for a chocolate and caramel topping.
Tips for flavor and texture
- Taste your oranges. Blood oranges vary in sweetness. Adjust the sugar after tasting the juice.
- Strain the juice for a smoother sauce.
- Add zest sparingly. A strip of zest simmered in the sauce adds aroma, but remove any white pith, which is bitter.
- Do not overcook. Long boiling can dull the bright color and flavor.
- Color may shift. The vivid color can fade somewhat with heat and over time, so serve soon after making for the best look.
What to serve it with
- panna cotta (a well-known pairing, since the sauce is bright against a creamy base)
- cheesecake and cream cheese-based desserts, such as our 3-ingredient cream cheese desserts
- vanilla ice cream or gelato
- pound cake, olive oil cake, or almond cake (try it with our lemon polenta pound cake or Indian almond cake)
- yogurt, pavlova, or fresh fruit salad
- pancakes, waffles, or crepes
For a plate with more variety, try it alongside a pineapple topping from our pineapple sauce for dessert article for a tropical citrus pairing.
What does blood orange pair well with?
Blood orange goes well with creamy and mild flavors like vanilla, cream, yogurt, and mascarpone. It also works with almond, pistachio, chocolate, honey, ginger, and warm spices such as cinnamon and cardamom. Herbs like rosemary or thyme can be an unexpected addition in small amounts. For a glaze with a similar fruit-forward approach, see our cherry cake glaze.
What is the most famous orange sauce?
For desserts, the best-known orange sauce is probably the buttery orange-liqueur sauce used for crepes Suzette. Orange sauces also appear in savory cooking, such as duck a l’orange. Sauce Maltaise, a hollandaise-style sauce flavored with blood orange, is a classic French savory example.
Storage
- Store in an airtight jar or container in the refrigerator.
- The simple juice sauce keeps for several days; the caramel version with cream generally keeps for about a week.
- Gently rewarm caramel versions in a saucepan or the microwave to loosen them before serving.
- If you want to keep it longer, ask whether freezing works for your recipe; many cooked fruit sauces freeze well in small containers, but texture can change.
Canning is a separate matter that depends on tested recipes and acidity, so do not assume these recipes are safe for water bath canning.
Substitutions and FAQ
Can I use bottled juice? Yes, if it is 100 percent juice and you taste for sweetness first. Fresh juice gives the best flavor.
Can I use regular oranges? Yes. The sauce will be golden instead of ruby, and the flavor will be more traditional orange.
Is the caramel sauce gluten-free or vegan? The ingredients listed (sugar, juice, cream, salt) do not contain gluten, but check labels if you need to be certain. For a dairy-free version, many cooks substitute full-fat coconut milk for the cream, which will add a coconut flavor.
What dessert can I make with blood oranges? Besides the sauce, blood oranges work in olive oil cake, sorbet, curd, glazes, and fruit tarts. A simple two-ingredient glaze made from powdered sugar and blood orange juice makes a pink topping for a loaf or shortbread.