I know why they call them blood oranges now. During a moment’s inattention, I cut the tip off my finger when I was slicing them.
But while blood oranges are still in season, grab half a dozen. Because apart from the gore-fest that was my kitchen last night, this makes a fantastic cocktail ingredient.
It’s hardly a recipe at all, really. Just slice up five or six blood oranges, skin and all (but preferably not your own), put them into a Kilner jar with a couple of tablespoons of golden caster sugar, top up with gin (I used around 70cl), seal and shake to dissolve the sugar.
You can add more sugar to make it more of a liqueur but I like the bitterness the oranges impart mostly unaided.
Leave the jar in a cool, dark place for a couple of months, then (ideally) strain into a bottle and use as the basis for a stonking Martini or a.n.other cocktail of your choice.