Blood Orange Syrup · GF (one cup)
Somehow, I always wind up confronting a mysterious lack of maple syrup just as I gear up to make Special Breakfast on the weekend. Usually a few moments after I shuffle into the kitchen and plug in the waffle iron.
You’d better believe I won’t settle for a bowl of cold cereal over a lack of Maple, or resort to an early morning grocery run. No, problems like this call for getting all Iron Chef with your pantry staples. A handful of brown sugar and a mug of Earl Gray simmer down to a pretty excellent pancake syrup.
But in the wintertime, you can usually rustle up an orange or two from a fruit bowl, in the depths of the fridge, or straight outta your Christmas stocking, if your family’s Old School. And that little splash of fresh juice will wake your breakfast right up.
Once you’ve juiced an orange, the temptation to drink it can be pretty overwhelming, but making it into a syrup gives you something to pour over your waffles now, and something to tip into a cocktail later. Win win. Have patience.
Don’t go all healthy on me and cut back on the sugar, this is a recipe for syrup after all. Here, sugar isn’t for sweetness so much as it is for body. Use less sugar and you’ll wind up pouring warm orange juice on your waffles and having a soggy mess for breakfast. Not good. You’ll only need a spoonful or two anyway, so don’t sweat it.
Blood Orange Syrup, about 1 cup
4 ounces blood orange juice (from 3 or 4 oranges)
8 ounces sugar
pinch of salt
Combine the juice and sugar together in a small saucepan over medium low heat. Simmer, stirring occasionally, just until the sugar has fully dissolved. Add a pinch of salt, or more to taste.
If using right away, chill the syrup in an ice bath; it’ll thicken considerably as it cools. Otherwise, transfer to a jar and store in the fridge for up to two weeks.
Use as a breakfast syrup, cocktail mixer, or just splash some into a glass of champagne (Happy New Year!).
Dec 31, 2012 · 8:12 AM
Hi smarterthanthat! The reason I weigh my sugar, and why all the recipes you’ll find on my blog are written in weight, is because I’m a pastry chef and the recipes I post here are the ones that I use at work. If you’d like to read more about why I choose to write my recipes like this, I’ve written all about it in this blog post. Hope it makes sense!
Jan 01, 2013 · 9:21 AM
I want this more than maple syrup. Blood orange Iron Chef syrup wins!
· fatpiginthemarket · http://fatpiginthemarket.com/
Jan 01, 2013 · 11:06 AM
The real reason I like to have it around, though, is cocktails. So good in everything from a Gin & Tonic to mimosa. Loooove.
Feb 16, 2013 · 10:40 AM
How lovely to land on your blog at last! My friend Sara May of The Cozy Herbivore blog has mentioned you in passing several times, and I just now discovered a note to myself to come find you online. What a treat. I love this recipe for blood orange syrup. Since I’m all about cheese, I am dreaming of how I could drizzle it across a sharp blue. Thanks for the reverie. And the recipe. Cheers!
· Madame Fromage · http://madamefromageblog.com/
Feb 16, 2013 · 2:14 PM
Hello Madame Fromage! Oh. My. Gosh. What an awesome idea! I’m so firmly planted in the sweet world, I hadn’t even thought of a savory application. That sounds killer, though. I will have to try that ASAP! Thanks so much for stopping by. Sara’s amazing, isn’t she?
Jun 26, 2013 · 5:05 PM
Would this formula work for other juices as well? Pomegranate? Meyer lemon? Concord grape? Strawberry? I am guessing I’d need to adjust the sugar by tasting, maybe a little more for the pomegranate, a little less for the grape. Or are they too different? I“m making syrups for cocktails for my little sister’s bridal shower and found some gorgeous fruits at the market. Thanks for any suggestions!
Jun 26, 2013 · 10:40 PM
Hi Sarvi! I definitely think the base formula would give you a good springboard for other experiments. Pomegranate actually has a very high sugar content, so it may not need as much as you think. I wish I’d done enough trials across the board that I could offer you specific advice, but alas!
Jun 30, 2013 · 6:23 PM
Let me know how it turns out, Sarvi!
Jan 13, 2016 · 1:39 PM
This syrup is AMAZING!!! We have come into possession of a delicious blood orange margarita recipe and I want to have this syrup on hand all year. Do you think there’s enough sugar in this syrup to safely can it? When I make my own jams and jellies I pour the hot stuff into clean hot jars (that come straight out of the dishwasher sanitize cycle), cap, invert x5 minutes, then turn upright. I made an extra batch of blood orange syrup and froze it already, but I’d love to know your opinion on canning before the blood oranges at the grocery store start their shriveling. Thank you!
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