This recipe for making a blood orange sauce with simple syrup and heavy cream makes a great topping for an angel food cake. You can also drizzle it over freshly baked scones.
To make the blood orange sauce, zest the blood oranges on a fine grater.
Peel the oranges and segment them over a bowl so that none of the juice escapes.
In a saucepan, place the zest, juice and sugar syrup and simmer for 2 minutes.
Add the cream and simmer for a further minute or two. Remove from direct heat and add in the orange segments.
5 cups sugar
3 cups cold water
In a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil. Remove from heat. Allow to cool before use.