Blood Orange Marmalade made with Organic Sicilian Citrus
The Sicilian blood orange (arancia rossa)—a smaller variation of the more common sweet orange—has a bright crimson flesh that tastes pungent and sweet at the same time. This estate-bottled marmalade is balanced with a sharp zing of citrus and gentle lingering sweetness.
How to use
Serve alongside a basket of breakfast breads, spoon over gelato or use as a zesty cake filling. Or pair with Koeze Cream Nut Peanut Butter for a grown-up PB&J sandwich.
Marchesi di San Giuliano's Organic Orange Marmalade also plays well in savory dishes. Mix it with chopped rosemary and a squeeze of lemon juice and use as a glaze for roasted pork loin (tip: brush it on for the last 10–15 minutes of cooking so the sugars in the marmalade don't burn).
About the producer
The estate of San Giuliano has belonged to the Marchesi Paternò Castello di San Giuliano for over 800 years, and in all this timethe recipe for their marmalade has remained essentially unchanged.The 22-acre estate is located on the east coast of Sicily, in the foothills of Mt. Etna, an area boasting some of the most fertile soil in all of Sicily—and an abundance of citrus trees.
The recipe for these estate-bottled marmalades starts withorganically-farmed citrusgrown on the San Giuliano estate—Sicilian mandarin oranges, blood oranges and red grapefruit, just to name a few—hand-picked at the peak of ripeness. The fruit is sliced and marinated in cold water overnight, then drained and soaked in a mixture of water and raw cane sugar for another day. On the third day,the fruit is slowly cooked down in small batches, with cane sugar and nothing more(no preservatives or thickeners here). The end result of this small-batch process is anintensely fragrant marmalade, superior in flavor and texture that captures the essence of the citrus.