Sqirl LA: Moro Blood Orange & Hibiscus Marmalade
Bright, floral, holiday vibes.
About the Fruit
Moro blood oranges are the earliest ripening of the blood orange varietals and have beautiful dark orange-red rinds with deep purple fruit and minimal seeds. They are thought to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in Sicily).
Just like the Blood Orange & Vanilla Bean Marmalade, this marmalade also takes three days to make—cutting the fruit, letting it soak, juicing the rinds and turning it into pectin, then marrying the pectin back to the fruit—it’s a process, and a beautiful one at that!
This time we marry the Moros with organic hibiscus, which creates a perfect balance of brightness and fruit that's truly addictive.
*Moro blood oranges, *hibiscus, *cane sugar, *Sorrento lemon juice