Pink Blood Orange Syrup with Grand Marnier & Sweet Twisted Orange Slices
I’m on a real blood orange roll here.. I’m determined to make the very most of blood orange season, and so I try to incorporate these little gems into anything!
My gorgeous Norwegian Dark Chocolate and Blood Orange Torte will be on the blog come Monday, and the Pink Blood Orange Syrup with Grand Marnier and the Sweet Twisted Orange Slices are integral parts of the recipe.
The pink syrup moistens and sweetens the dark chocolate cake base, and adds a tasty tang to the cake. The twisted orange slices are made to decorate the cake, and they do dang good job at it!
You can, of course, use these wonderful little blood orange treats for other things. The syrup can be used in any cake, or to sweeten any drink. It can also be used to make lollies or jams. In fact, you can sweeten pretty much anything with this syrup. Anything that might benefit from a little touch of pink tangy blood orange flavour!
The great thing is that these two recipes are an all-in-one project. They make each other!
It’s super easy.
First, the Blood Orange Syrup with Grand Marnier:
- One blood orange
- 2 cups of sugar
- 4 cups of water
- 1 tbsp of Grand Marnier
- Slice the blood orange into 0.5 cm thick and even slices (you will use these for the sweet twisted blood orange slices)
- Place the water and sugar in a pan, and bring a boil.
- Lower heat and reduce to simmer, add the orange slices carefully to the saucepan.
- Let the mixture simmer for about 10-15 minutes, until the liquid has gained a pink tint from the oranges, the flesh of the oranges are semi-transparent and the syrup has thickened to a maple-syrup like consistency (not too thick).
- Pull off the heat, and use a fish slice or similar to gently collect the oranges from the syrup. Place these on a cooling rack with some parchment underneath.
- If you wish for your syrup to be alcoholic, then add the Grand Marnier last. if you wish for it to be non-alcoholic, then add the Grand Marnier in the last minute of the simmer.
- Pour the syrup into a jar, and leave to cool.
Sweet Twisted Blood Orange Slices:
- Preheat your fan-forced oven to 100 c
- Using the above recipe for Blood Orange Syrup, let the slices of orange drain for 15 minutes.
- Place some parchment paper on a baking tray, and transfer the blood orange slices to the baking tray
- Using a sharp knife, cut halfway into the slices on one side, no further than to the centre
- Split the slice and twist into a curl.
The idea is that these pretty little twisted orange slices can adorn this cake, which will be on the blog on Monday! See you then 🙂