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Blood oranges with spiced syrup
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Blood oranges with spiced syrup
With a hint of Middle Eastern flavour, this makes a refreshing end to a meal or a delicious breakfast, served with thick vanilla or honey yogurt
Serves: 4
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
258Kcal
Fat
1gr
Saturates
0gr
Carbs
58gr
Sugars
57gr
Fibre
4gr
Protein
3gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 8 blood oranges
- 2 or 3 Medjool dates
For the syrup
- 8 cardamom pods
- a generous grating of whole nutmeg
- zest and juice of 1 blood orange, scrubbed
- 100g caster sugar
Step by step
Get ahead
Make a day in advance and chill in the fridge.
- First make the syrup. Break open the cardamom pods – the point of a small sharp knife works well – and remove the tiny black seeds. Discard the husks and crush the seeds in a pestle and mortar. Put these and all the other syrup ingredients into a small pan with 100ml water.
- Heat the syrup gently until the sugar has dissolved completely, stirring now and then, this will take about 5 minutes. Increase the heat and boil the syrup for 5 minutes, then turn off the heat and leave to cool.
- Remove a slice from the top and bottom of each blood orange then stand it on its end and remove the skin and peel by slicing downwards, turning the orange as you go. Then, slice the orange into thin rounds, discarding any pips. Arrange the slices on a platter.
- Halve and pit the dates, then chop them. Scatter the dates over the oranges and drizzle over the syrup to serve.