“The bloods are in”, the cashier said as she spied the blood oranges in my cart. To her friend standing by her, she asked,”Have you ever tasted a blood orange?” Not only had she tasted blood oranges, but the lucky friend had an aunt in California who grew both blood orange and avocado trees. Quite appealing to someone from Georgia whose only experience with citrus trees was with a mandarin orange or satsuma that I took a big chance on planting one year and was amazed that it bore lovely oranges year by year. When I moved, I missed the orange tree much more than I missed the house.Of all the food related photos that I have taken, I think the blood orange has been my favorite subject. Its lovely orange skin flushed with red is only a slight glimpse of what lies beneath. The flesh of the blood orange is vibrant with shades of pink, crimson red and the color of burgundy wine in some cases.Blood oranges are in season here in the US from December to May, but seem to be most prevalent during the winter months. Buy fruit that are heavy and avoid any with soft spots or brown areas. Refrigerate and the fruit will last about two weeks.Blood Orange MarmaladeIngredients 2 cups sugar, divided 1 1/2 cups water, divided 1 blood orange or regular orange, thinly sliced with peel into rounds, seeded if necessary 2 1/2 tablespoons fresh lemon juice 2 tablespoons CampariPreparation Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup. Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Makes about 1 1/2 cupsRecipe from Bon AppetitMore on Blood Oranges here and here.