Blood orange and tart cranberries make a contrasting sauce for creamy cheesecake. Photo courtesy Melissas.com.
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Blood Orange Sauce Recipe
For Cheesecake, Pudding & Other Rich Desserts
Blood oranges, which emerged as a favorite citrus among chefs in the 1990s, were beloved by enough of consumers that wide-scale planting began in California, Florida, Texas and elsewhere along the Gulf Coast. A delicious hand fruit, it is equally special in recipes.
You can send blood oranges as a gift at Melissas.com. They also have, in season, Cara Cara oranges: navel oranges with red flesh.
- 2 each red navel oranges for juice (called Cara Cara oranges—if you can’t find them, substitute blood oranges)
- 4 blood oranges for juice
- 1 blood orange for segments
- 4 ounces dried cranberries
- 1 tablespoon cornstarch
- 3 tablespoons water
- Cheesecake (try this cheesecake recipe or buy one ready-made)
Learn all about blood oranges. Photo courtesy Melissas.com.
- Juice the oranges. Pass juice through a strainer. Place in a saucepan.
- Cut and remove segments from 1 blood orange. Add orange segments and cranberries to saucepan and bring mixture to a boil. Turn off heat and allow to stand 30 minutes.
- Prepare cornstarch slurry: Using a wire whisk or a fork, mix cornstarch and water until thoroughly mixed. Stir mixture again just before using because the starch settles.
- Add 2 tablespoons cornstarch slurry to saucepan. Combine thoroughly and reheat sauce for 2 minutes. Do not allow to boil.
- Cool sauce in refrigerator. Serve over plain cheesecake.