For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange. Toss the vegetables ...

They are particularly delicious in jellies (add a shot or two of orange liqueur for the grown ups). The fiery colour and unique flavour of blood orange juice also make it a great addition to ...

For the salad: Using a mandoline, slice 2 of the lemons and 1 orange as thinly as possible. Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl ...

Preheat the oven to 425 degrees Fahrenheit. Place the orange slices on a baking sheet lined with parchment paper or a silpat. Bake for about 10-15 minutes, or until slightly caramelized.