We are in the height of citrus season and there's no better way to celebrate than with blood oranges. Not only are blood oranges sweet and juicy, but it's their signature deep-hued flesh that really makes them a standout. You can preserve them by making marmalade or curd, but we decided to candy thin slices of them, finished with sea salt.
To make this recipe you will need:
5-6 small blood oranges, sliced thinly (about 1/8") and seeds carefully removed
2 cups water
1 1/2 cups sugar
Preheat oven to 180 degrees. In a wide shallow pan, bring water and sugar to a boil, then reduce to a simmer. Add sliced blood oranges in a single layer to the pan, cover with lid and let simmer for about 45 minutes. Using a slotted spoon, remove oranges and place on a wire rack over a baking sheet. Sprinkle with sea salt and bake for about 45 minutes to one hour. Let cool.