Juice of three blood oranges cooking down; I later added about a half-teaspoon of sugar—it’s still pretty tart….

I never have made a sauce of blood orange juice before; I have eaten it maybe once, in a restaurant long ago.

I’m not sure why, on a night seven will be sitting down at the table (guests! company! and 82nd birthday celebration—not mine!), I decide to give it a try—maybe because I saw the oranges glowing quietly among the other citrus at the store, almost beckoning me with their rich, almost coppery colored skins?

This entry was posted in food on Thursday, 12 February 2009 at 4:55 pm.
Comments are currently closed.