• 4 to 6 blood oranges, juiced (1 cup juice) and 1 orange, segmented
  • 1 tablespoon cornstarch
  • 1/4 cup sugar


  1. In a small bowl, mix together 1/4 cup orange juice and cornstarch. In a small saucepan, combine remaining blood orange juice and sugar. Bring mixture to boil and slowly stir in cornstarch liquid. Whisk constantly until coulis becomes thick. Remove from heat and place in a small bowl. Cover in plastic wrap and refrigerate until chilled, about 1 hour.