Blood Orange Compote Recipe (2024)

By Martha Rose Shulman

Blood Orange Compote Recipe (1)

Total Time
About 30 minutes
Read community notes

I came across the idea of making a caramel citrus syrup in Deborah Madison’s “Seasonal Fruit Desserts.” I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).

Featured in: Blood Orange Compote



Yield:Serves 6

  • 8blood oranges
  • 6tablespoons sugar, preferably organic
  • 2tablespoons water
  • 1tablespoon agave nectar
  • 2teaspoons Cointreau or Triple Sec (optional)
  • ½teaspoon vanilla
  • ½teaspoon ground cinnamon (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

148 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 2 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Blood Orange Compote Recipe (2)


  1. Squeeze the juice from two oranges, strain and set aside. Remove the peel and pith from the remaining oranges. The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your work surface, then using a chef’s knife, utility knife or a paring knife, cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Once peeled, remove the sections from between the membranes, holding the fruit over a bowl to catch the juice and slicing next to the connective membranes on one side of each citrus segment. Set the sections aside while you make the blood orange caramel syrup.

  2. Step


    Place the sugar in a medium saucepan and carefully add the water and agave nectar. With a wet pastry brush, brush down the sides of the pan. Look closely and make sure there are no stray sugar granules adhering to the pan. Brush any that you detect down into the wet sugar using the pastry brush. Turn the heat on medium and bring to a boil, watching again to make sure there are no loose sugar crystals on the sides of the pan and brushing down if necessary. Cook until the caramel is golden to amber. Swirl the pan if necessary, but do not stir, to distribute the syrup, which may be hotter and darker in one area than in another. There should be many bubbles breaking on the surface. As soon as the caramel reaches a golden color (about 325 degrees), remove from the heat. Wait until the bubbles subside, then carefully add the orange juice, being very careful to stand back, as it will bubble up. Stir the mixture with a whisk. The caramel will probably seize on the whisk (it helps to heat the whisk in hot water first). Don’t worry about that, just stir and return to the heat. The caramel is very hot so resist the temptation to taste it. Heat through, whisking, until all of the seized caramel has melted. Remove from the heat and stir in the Cointreau or Triple Sec (or other orange liqueur), vanilla, and cinnamon. Allow to cool, then pour over the oranges. Serve at room temperature or chilled.


  • Advance preparation: This can be refrigerated for a day or two but it is best served the day it is made.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.


Supreming oranges is no picnic, but this recipe is worth it. Added to trifle for a delicious holiday treat.

Refreshing Accompaniment for Rich Dessert

I loved the vanilla-orange flavor combination. I lost some of the caramel taste and texture by diluting it with too much juice but it was still nice with the flourless chocolate cake for a gluten-free dessert.


Grabbed the first orange liqueur in my alcohol safe - Gran Marnier. Fine. Also I have a terrible time "royaling" citrus, just sliced it thin, removed seeds and membrane. Still very fine.

Private notes are only visible to you.

Blood Orange Compote Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Lidia Grady

Last Updated:

Views: 6671

Rating: 4.4 / 5 (65 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Lidia Grady

Birthday: 1992-01-22

Address: Suite 493 356 Dale Fall, New Wanda, RI 52485

Phone: +29914464387516

Job: Customer Engineer

Hobby: Cryptography, Writing, Dowsing, Stand-up comedy, Calligraphy, Web surfing, Ghost hunting

Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.