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. Spread on crusty toasts, flaky croissants and warm scones. Use as a filling to pies, and dark chocolate cake. Spoon it on top of gelato. Makes a fabulous glaze for roast pork. A perfect accompaniment for grilled game meats.
San Giuliano has belonged to the Marchesi Castello di San Giuliano for over 800 years. Near to Siracusa, on the east coast of Sicily, on a 22 acre estate, San Giuliano boasts some of the most fertile soil in all of Sicily. It is particularly suited to growing citrus fruits. Trees planted in the early 1800s are still bearing fruit!
The San Giuliano marmalades are estate-grown and handcrafted; the fruit utilized 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 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. 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.
