Preserved Blood Oranges

preserved blood orange

Remember my duck with blood orange mayonnaise post a while back? Go ahead and refesh your memory. I'll wait.

Got it? Good. Well, I ended up not using all of my blood oranges and was about to just going to sit down and eat those radiant little fruits when a little inspiration showed up. I have heard about preserved lemons (the act of packing sliced up lemons in lemon juice and salt and allowing the 'citrus cure' to preserve the fruit) before but had never tried them. And in doing a little research, it became clear to me that it is very hard to get a good description of what they taste like. So, I thought I'd give it a go, but this time I would use my blood oranges. I started them shortly after my blood orange mayonnaise post and they have been waiting for me ever since.

Basically, you scrub the orange well and slice it into sections, leaving them barely intact on one end. Then you rub plenty of kosher salt into the flesh and rind. Place them in a very clean jar, and pour even more kosher salt in. (If my memory serves me right, I feel like I used just under a cup of salt total.) Then you simply cover the salted fruit with blood orange juice. Screw the very clean lid on and let it rest in a cool, dark place for a few weeks. Every couple of days, give it a little shake to redistribute any undissolved salt.

So, back to the big question. What do preserved blood oranges taste like?

I'm not telling. At least, not yet. But soon. This is mostly because Six Course Dinner is in the process of moving. Not web pages or anything, but physically moving. As soon as the dust settles, I'll fill you in on all the 'juicy' blood orange details. So stay tuned.


Maza Radhe said...

I am interested on how they turned out =)