Blood Orange Filling
1.5 cups chopped blood oranges, with pith removed
1/4 cup blood orange juice
1/2 cup sugar
1/4 cup water
2 tbsp corn syrup
Add orange pieces, sugar and orange juice to a saucepan. Cook on medium low for 5-10 minutes until a syrupy mixture forms.
Mix corn syrup and water together with a fork or small whisk to make a slurry. Add to the pan, and stir constantly for 5-10 minutes. The mixture will go from opaque to translucent and thicken considerably. When the mixture is thick and goopy, remove from head and allow to cool to room temperature. The mixture will continue to thicken as it cools. Can be made ahead and refrigerated overnight, if desired.
2 oranges sliced thin
2 cups sugar
1 cup water
Bring a pot with 2 cups of water to a rolling boil. Thinly slice lemons, add to water and blanch for 5 minutes. Drain lemons and place in a cold water bath.
Add sugar and water to pan and stir until sugar dissolves completely. Add lemons to sugar water and bring to a gentle boil. Reduce heat to a low simmer, and cook for 1 hour.
Spray a cooling rack with non stick spray. Transfer lemons to rack to set for 24 hours.
This printable recipe from StartingtoSimmer.blogspot.com