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. Our good friend Elizabeth Minchilli likes to bake this perfectly balanced marmalade into an orange and chocolate crostata. You can also serve it with breakfast breads, spoon it on top of gelato or use it as a glaze for roast pork.
The San Giuliano marmalades are estate-grown and handcrafted; the fruit utilized and the production takes place entirely on the San Giuliano estate. The fruit orchard has been organically managed since the 1980s.
The oranges are harvested only by hand during the sunny Winter days, when the fruit is mature and at the peak of flavor. The recipe for the marmalade has remained unchanged for generations. Made entirely by hand in small batches using only the finest of the freshly picked fruit. The oranges are sliced and marinated in cold water overnight. On the second day, the sliced fruit is drained, and set to marinate again overnight in water and raw sugar cane. The third day the fruit is slowly cooked down, adding sugar and juice. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano marmalades have a traditional taste and texture.