Hi Jesse :-)
Blood Oranges are a type of orange that are grown in Italy. Their skin or peel is reddish and inside, they are a beautiful dark red (thus the name - Blood orange) rather than the orange color of a regular - navel (eating orange) or Valencia - (juice orange). Candied oranges or candied Blood Oranges are made by cooking slices of orange in a sugar-water syrup to make them taste a bit like a piece of candy. In the recipe for the cheesecake that I posted, they are used as a garnish or decoration for the finished cheesecake. Other fruits such as cherries and pineapple are candied, as well, and sold in grocery stores, here. They are used to make fruitcakes and cookies, mostly at Christmastime.

Last week, I posted a recipe for a salad where both navel oranges and Blood oranges are used (Orange, Blood Orange, Red Onion and Chive Salad with Orange Vinaigrette. The colors (red and orange) make a beautiful presentation, not to mention a salad that tastes wonderful.

Blood oranges are available for just a few months here. I'm not sure whether or not they are available longer in Italy, where they are grown.

I hope this has answered your questions about blood oranges and candied Blood oranges, Jesse. Maybe someone else will further clarify the subjects for you.