I’m sorry to think that we are probably nearing the end of this blood orange season, but I don’t have many, or really any, regrets. I have used the heck out of them the past few months. Even the kids are into it now, coming up with all sorts of things we should make with them. I figured we needed one last hurrah before they will no longer be reliably found in stores, as citrus fades away from produce sections and displays begin to fill with spring strawberries and asparagus.
These sugar sparkled little gummies have been on my list of things to try in the kitchen for ages and blood oranges seemed like the right fruit to use for the inaugural batch. I was less thrilled about that choice when the first batch failed miserably. (Those were, in fact, that recipe fail I referred to recently.) Wasting six or seven-ish blood oranges hurts, but I learned some things in the process. Like I said, I make the mistakes so you don’t have to. The first time around, I used a seemingly easier version of the recipe – not that they are complicated, but it was…oversimplified. Let me tell you up front, you need a candy thermometer or an instant read thermometer. Like I always say, it takes the guess work out of the equation. The second time around they turned out perfectly and the kids are beyond excited that we made blood orange candies on our own. Till next time, beauties. I’ll just be dreaming up more ideas of what to make with you next.
Looking for more blood orange inspiration for your last hurrah? Here are some of my favorites!