Source: Sunday Dinner

Blood Orange Compote
Blood oranges are so named because of the unusual red color of their flesh. The skins, to, sometimes have a rosy hue. The oranges are slightly tart and make a deliciously fresh-tasting compote to complete Sunday dinner. Serve them with spicy ginger cookies.
Serves: 6
Prep Time: 10 minutes
Cook Time: 6-7 minutes


4 blood oranges, (see note)
1/4 cup orange juice
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/4 cup walnuts, coarsely chopped
3 2-inch long strips Orange zest, halved, for garnish
Fresh mint sprigs, for garnish

1. Peel the oranges and cut away the white pith. Holding the oranges over a bowl to catch the juices, cut the oranges into segments. Transfer the orange segments and the collected juices to a nonreactive saucepan. Add the orange juice, sugar and cinnamon and bring to a boil over medium-high heat, stirring gently.
2. Stir in the grated zest, reduce the heat and simmer for 6 to 7 minutes or until slightly thickened. Stir in the walnuts and remove from the heat. Set aside to cool. Serve immediately or cover and refrigerate for up to 2 days.
3. To serve, spoon the compote into small bowls and garnish with strips of zest and mint.

Note: Blood oranges are available in spring, but if you cannot find them, use any sweet orange.