Blood orange and tart cranberries make a contrasting sauce for creamy cheesecake. Photo courtesy



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January 2011

Product Reviews / Main Nibbles / Dessert Sauces & Toppings

Blood Orange Sauce Recipe

For Cheesecake, Pudding & Other Rich Desserts



Blood oranges, which emerged as a favorite citrus among chefs in the 1990s, were beloved by enough of consumers that wide-scale planting began in California, Florida, Texas and elsewhere along the Gulf Coast. A delicious hand fruit, it is equally special in recipes.

You can send blood oranges as a gift at They also have, in season, Cara Cara oranges: navel oranges with red flesh.


  • 2 each red navel oranges for juice (called Cara Cara oranges—if you can’t find them, substitute blood oranges)
  • 4 blood oranges for juice
  • 1 blood orange for segments
  • 4 ounces dried cranberries
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • Cheesecake (try this cheesecake recipe or buy one ready-made)
Learn all about blood oranges. Photo courtesy


  1. Juice the oranges. Pass juice through a strainer. Place in a saucepan.
  2. Cut and remove segments from 1 blood orange. Add orange segments and cranberries to saucepan and bring mixture to a boil. Turn off heat and allow to stand 30 minutes.
  3. Prepare cornstarch slurry: Using a wire whisk or a fork, mix cornstarch and water until thoroughly mixed. Stir mixture again just before using because the starch settles.
  4. Add 2 tablespoons cornstarch slurry to saucepan. Combine thoroughly and reheat sauce for 2 minutes. Do not allow to boil.
  5. Cool sauce in refrigerator. Serve over plain cheesecake.


Recipe courtesy Other material