Wash the oranges and pat them dry. Slice thinly, and discard the ends.

Add 1 1/2 cups of granulated sugar and 1 cup of water to a saucepan, and simmer at a medium setting until the sugar has dissolved.

Raise the heat to a medium high setting and bring the syrup to a boil for a few seconds.

Put the blood orange slices into the sugar syrup and turn the heat back down so that the mixture is at a simmer. Cook gently for about 45 minutes until the orange slices are soft and translucent.

Remove the saucepan from the stove, and let the orange slices cool in the syrup until room temperature.

Remove from the pan and dry on a rack for 3 to 4 hours.

Add the confectioner’s sugar and heavy cream to a small bowl and whisk to create a glaze with a smooth texture.

Dip each slice halfway into the glaze. Place it back on the cooling rack.

Sprinkle the glazed portion with chocolate sprinkles, and allow the glaze to harden. It should take 4 to 6 hours, or overnight.