Blood Orange is one of the 3 French Fruit Pâtes I made this week:
1 whole blood orange
1 1/3 cups blood orange juice (you can combine juicing oranges and blood oranges. Blood oranges are not nearly as juicy so it will take many more of them.)
2 1/2 cups granulated sugar
1 tablespoon butter (I used salted, but unsalted will work as well)
2 pouches liquid Certo pectin (I’ve tried others and Certo is the best!)
parchment lined baking dish 9×9″
straight edged wooden spatula or tempered rubber spatula
In a sauce pan of boiling water cook the whole orange for about 10 seconds. This will soften the skin of the orange, which will be used in the recipe.
Cut off the ends and discard.
Cut the cooked fruit into sections.
In a food processor finely chop the cut up orange.
Add the 1 1/3 cups of blood orange and process until the desired texture. I like mine with some bits of rind and my husband likes his smooth. If you want the pâte to be perfectly smooth you can strain the mixture at this point.
Add the orange and the sugar to a medium size sauce pot and bring to a boil. Once it is boiling you will cook the mixture for 5 minutes. Half way through add the butter and continue to cook. Be sure to stir constantly and make sure it doesn’t boil over. You may have to adjust the temperature as you cook.
Once the mixture has cooked for the full 5 minutes turn off the heat and add the Certo.
Stir until well combined.
Pour into prepared baking dish.
Let sit at room temperature until completely set, about 2 hours.
Cut with a sharp knife or cookie cutter and roll in sugar to serve. Can be served cold or at room temperature. Keeps for a few days in the refrigerator.