These can be eaten by themselves or added to baked dishes and pies.
The darker the fruit, the sweeter the taste!
Blood oranges pair well with basil, cilantro, lime, thyme, and ginger.
Ingredients (serves 8)
1 cup fresh cranberries
2¼ cups Sugar
2 cups water
2 cups freshly squeezed lemon juice
2 cups freshly squeezed blood orange juice
Additional water, to taste
Directions
Place cranberries, sugar, and 2 cups of water in a saucepan and bring to a boil over medium to high heat. Once boiling, reduce heat to medium and let simmer for 5 minutes. Add the lemon juice to the pan and bring back to a boil.
Remove from heat and pour through a fine mesh sieve, pressing on the remaining solids to extract excess liquid. Discard solids. Let the cranberry lemon syrup cool. Stir in the blood orange juice and refrigerate.
To serve, mix lemonade base with cold water and serve over ice. I like to use a 1 to 1 ratio of syrup to water, but taste as you add water to find a ratio that you like.
