Blood Orange-Lime Compote

[kirra]

Blood Orange-Lime Compote

Blood oranges give this easy-to-make compote a festive crimson color. But naval oranges or even red grapefruit work, too. The syrupy sauce will keep for at least a week when refrigerated in an airtight container. Serve it warm or cold as a topping for blintzes, pancakes, ice cream or a dish of plain, Greek-style yogurt.

Ingredients:

4 blood or naval oranges
3/4 cup sugar
Juice of 1 lime

Preparation:

Using a vegetable peeler, remove the zest of 1 orange (avoiding the bitter, white pith). Using a sharp knife, cut the strips of zest lengthwise into very thin strips. Set aside.

Using a sharp knife, cut the ends off of the oranges. Stand each orange on the cut end and using the knife, remove the skin and white pith. Over a small bowl to collect the juice, cut the oranges into segments, being careful to remove any seeds.

In a medium saucepan, combine the orange segments and juice, reserved zest, sugar and lime juice. Heat over medium-high until the mixture begins to boil. Reduce heat to maintain a fast simmer.

Cook until the oranges have broken down and the liquid is syrupy, about 45 minutes. The compote will thicken more as it cools. Serve warm or cold. Makes about 1 cup.