Canning blood orange segments: cut cap from 2 oranges, peel, open up in center, segment, taste one to determine sweetness. Match sweetness of blood orange with simple syrup made from Tbs agave or honey, Tbs cane sugar boiled in cup of water. Put segments in pint mason jar, add caps from oranges on top for flavor. Cover raw segments with this boiling simple syrup. Add boiling water if simple syrup is too sweet. Leave 1/2” air space. Close jar, set upside down, cool.

For orangettes, candied orange peel sticks dipped in dark chocolate, melt a dark chocolate bar or make dark chocolate at home from cacao powder and cacao butter. Trim the cap and bottom of one blood orange. Peel carefully so you have a whole peel. Make strips the same width as the peel is thick. Blood orange peels are not bitter, no need to scrape. Simmer in cup of sugar and cup of water till syrupy, dry in oven, dip bottom half in chocolate.

For fresh juice and peels. My favorite citrus press, brilliant. A 201 gram blood orange. Pressed to give more than a quarter cup fresh juice, 64 grams. Leftover peels weighing 134 grams to be used for making the other recipes in here.

Peels with pith and pulp weight 134 grams after pressing. With pulp and pith removed, peel weights 86 grams. In percentages, if the weight of an orange is equal to 100%, the juice weights 32%, the peels weight 43%, the pulp and pith weights 25%. My citrus press makes all the difference, I used to get only 25% juice.