• Save to your scrapbook
  • Save to your scrapbook

    Sticky Cinnamon-glazed Blood Oranges

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sticky Cinnamon-glazed Blood Oranges

    Blood oranges are only in season for a short while, so make the most of them while they are here. They have distinctive red flesh and a sweet juicy flavour, and are ideal for squeezing. This extremely easy pudding is perfect for a family supper or informal entertaining. Serve the oranges straight from the grill, and let your guests drizzle the dressing over the top.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes to 10 minutes
    • Total time: 15 minutes to 20 minutes 20 minutes

    Serves: 4


    • 6 blood oranges
    • 2 tbsp icing sugar
    • ½ tsp ground cinnamon
    • For the dressing
    • 2 tbsp clear honey
    • 2 tbsp chopped fresh mint
    • 250g low fat natural yogurt


    1. Preheat the grill to high. Cut 5 of the oranges into quarters and trim off the strip of pith that runs down the centre of each wedge. Squeeze the juice from the remaining orange and mix together with the icing sugar and ground cinnamon.
    2. Dip the cut edges of each orange wedge into the juice and cinnamon mixture. Arrange skin-side down, flesh side up, on a wire rack and grill for 2-3 minutes. Brush any remaining juice mixture over the oranges and grill for a further 3-4 minutes, or until just beginning to brown. Watch carefully to make sure they do not burn.
    3. Mix the honey, chopped mint and yogurt together in a small bowl. Pile the grilled oranges onto a large plate and serve with the yogurt dressing.

    Your recipe note

    Edit your recipe note

    Cook's tips

    When using wedges of lemons and limes, to make it easier to squeeze the juice, trim off the strip of white pith that runs down the centre.


    Other spices work well with this recipe - try ground ginger or mixed spice instead of the cinnamon.


    Average user rating

    0 stars