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Simmer zest of 5 blood oranges for 30 minutes until tender. (Use a peeler.)
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Squeeze juice into a measuring cup. Add water (half the volume of juice).
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Once cool, slice the zest and add it to the juice. Add a bit of lemon juice.
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Add sugar (same amount as total volume of juice + zest) and the juice to a pot. Cook 45 minutes, until 225 °F.
