Sicilian Orange Marmalade
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 roasted pork loin.
About Marchesi di San Giuliano
The San Giuliano marmalades are estate-grown and handcrafted; the fruit growing and the production takes place entirely on the San Guiliano 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 its peak flavor. The recipe for their marmalade has remained unchanged for generations. They are made entirely by hand in small batches using only the finest freshly picked fruit. The oranges are first sliced and marinated in cold water overnight. The next day, the fruit is slowly cooked down and sugar added. 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.