I wait every year for the blood oranges to make their way to the chilly East Coast. I wanted to make a dessert that used them in two ways: straight up in their bawdy glory, but also as a more subtle flavor element. This is nursery food for adults -- the pudding is rich but not especially sweet. I like it chilled, but warm pudding with chilled or room-temperature blood orange sections is pretty swell, too.

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