That sounds good, Steve. If you can find it I'd appreciate it.
I have a Moroccan orange salad that uses them, too, if you want it.
Normally, this time of year, I try and buy bunches of them. What I don't use immediately I juice, then put the juice in the fridge.
That works for some things (my gastrique, for instance). But does't satisfy my desire for segments.
How come we can put a lander on Mars but can't grow a blood orange in the summer.
BTW, when the season runs out, about the closest to blood oranges are tangerines; at least for cooking purposes.