You thought we were done with blood oranges didn’t you? Not so fast! Once again, I found myself looking for a way to use up ridiculous amounts of citrus that I had purchased when I saw this post on Smitten Kitchen. I wondered if this would really work out (mainly worrying that the oranges would become too dry) but I trust Deb implicitly (and Food & Wine as well) so I was willing to give it a shot. And I’m so glad I did. Perfectly sweet and tart this is a killer dessert – I imagine the leftovers would be great after a couple of days but I wouldn’t know because this didn’t last one.