Easy Orange Sugar Recipe (Using Sicilian Blood Oranges)

Yes, they have a similar nutrient value to that of other oranges, they also have antioxidant-rich anthocyanins present (giving them their extraordinary dark ruby color).  And if you're eating a Tarocco blood orange from Sicily specifically, it has more vitamin C content than any other orange variety in the world!

Yes, Tarocco blood oranges are seedless and extremely juicy, making them Italy's favorite table orange.

Blood oranges are a citrus fruit known for their hint of raspberry flavor, and variety of deep red to black interior flesh. They can either be extremely sweet like the Tarocco Sicilian blood orange or sweet and bitter like the Moro blood orange which is also grown in Sicily.  They have anthocyanins (polyphenol pigments) which are mostly found in other red fruits and flowers, but which are rare to have in citrus fruits. Blood oranges are delicious!

Tarocco Blood Oranges or "arancia rossa di Sicilia" has the highest concentration of vitamin C of any orange variety in the world!

Yes, you can find non-Italian varieties of blood oranges grown in Texas, California, and Florida nowadays and although they won't taste like the Sicilian-grown blood oranges (because of soil and climate), they're still really delicious!

Blood oranges vary in taste depending upon which variety you're eating, and where it was grown. They can be intensely sweet or bitter (or both) and can have notes of cherries, raspberries, and pomelo. We prefer the Sicilian Tarocco blood orange (aka half-blood orange) for its intensely sweet, non-bitter flesh.

Yes, although they have a similar nutrient value to that of other oranges, they also have antioxidant-rich anthocyanins present (giving them their extraordinary dark ruby color). And if you're eating a Tarocco blood orange from Sicily specifically, it has more vitamin C content than any other orange variety in the world.

Blood oranges are typically in season from December through April depending upon where you are in the world. This is a shorter growing window from most other oranges which is also why they can be hard to find and more expensive. In Italy, blood oranges are harvested from January through April and can last until May in some cases. And in California, the window of availability is similar for the organic blood oranges grown there.

Blood oranges originally emerged as a cultivated crop in the Mediterranean region of Italy during the 1800s. These crimson-fleshed fruits became especially important in Italy, where they're known as Sanguigno and Sanguinello, as well as in Spain (Sanguina) and North African countries like Morocco, Algeria, and Tunisia, where they're called Sanguine.

Yes, blood oranges are completely safe to eat barring you have any food intolerance or allergies to citrus and/or the orange family specifically. I eat as many as I can while they're in season (especially the sweetest variety, the Sicilian Tarocoo Blood Orange). And if you've ever been to Italy and wondered why some of the orange juice here is ruby red instead of orange, it's because they're using blood oranges (arancia rossa) to make that beautifully sweet juice!

In baked goods, you can substitute all or part of the sugar called for in the recipe with this homemade blood orange sugar and use vanilla extract in the amounts called for in the recipe. The combination of pure orange oil found in the blood orange sugar along with the creamy notes of pure vanilla provide an excellent substitute without the fake orange flavor often found in inexpensive orange extracts. 

Blood oranges developed naturally from regular oranges through a genetic mutation. This change caused them to produce anthocyanins - the same pigments that give blueberries their deep blue color - resulting in their distinctive red flesh and ruby-red juice. While these citrus fruits originated in Italian orchards, they're now cultivated in many regions globally.

Blood oranges offer a unique twist on the familiar orange taste - depending on the variety, they tend to have a more complex flavor profile with subtle bitter notes and less acidity than common varieties. The Sicilian Tarocco blood orange (aka half-blood orange) is typically sweeter than regular oranges without the bitter taste from other blood orange varieties.

Yes, Raspberry Oranges® is a name given to an American blood orange variety blood created and cultivated by Kings River Packing company in Sanger, California. They have both regular and organic varieties (the organic Raspberry Oranges® are only available from December through March while the non-organic variety is available from December through June).

Fiori di Sicilia is an Italian extract that combines vanilla, citrus oils (like Tarocco blood orange, and Sicilian lemons), along with some flower essences of those same plants. Fiori means "flowers" and di Sicilia means "of Sicily", so Fiori di Sicilia means, “Flowers of Sicily”.

The predominant flavors in Fiori di Sicilia are vanilla and orange and in fact, most US versions of "Fiori di Sicilia extract" is made using a combination of vanilla and orange extract which really isn't authentic. Buy real Italian Fiori di Sicilia extract (estratto) when you can.

Most often Fiori di Sicilia extract is used in Italy for making Easter Colomba Bread (Italian dove bread), Christmas Panettone, Pandoro, biscotti (cookies), etc. But it can also be used for cakes, muffins, bread, or anything else you can think of - even cocktails!

In Italian, "millefiori" translates to ‘one thousand lowers’. This extract lives up to its name with its beautifully floral notes that are not overwhelming, (but a little can go a long way). that's used in baking and most often in Easter Colomba bread (an Italian dessert bread in the shape of an Easter dove) along with other pastries you'll find around this time of year. If you can't find it, you can use pure vanilla extract along with homemade lemon sugar or lemon extract (or this blood orange sugar recipe).

The best orange extract substitutes are finely zested orange zest, orange oil, orange liqueur, or this blood orange sugar recipe!

Here are 3 alternative methods for making for making DIY orange sugar if you don't have a zester or Microplane, though a Microplane zester will give you the best results since it captures the maximum amount of fragrant oils without any bitter pith:

Food Processor Method (Recommended Alternative):
Use a vegetable peeler to carefully remove just the colored part of the orange peel, avoiding the white pith which will make the sugar bitter.
Add the peels and sugar to a food processor. Process until the peels are finely ground and well combined with the sugar.

Hand-Mincing Method (Not ideal but will work in a pinch):
Use a vegetable peeler to carefully remove just the colored part of the orange peel. Finely mince the peels with a sharp knife and stir into the sugar to combine

Box Grater Method (Least Recommended):
Using the smallest holes on a box grater, carefully grate just the colored part of the orange peel. Mix the grated peel into the sugar to combine
Note: This method will require more oranges as much of the oils are lost during grating, not to mention it's messier! The texture may also be coarser than with other methods.

Pro Tip: A Microplane zester is worth the investment - you'll capture more oils and flavor while using fewer oranges, making it both more efficient and economical in the long run.

These citrus fruits are rich in anthocyanins, powerful antioxidants that combat inflammation and free radical damage in the body. This same compound gives them their distinctive red color.

Beyond their vitamin C content, which supports immune function and skin health, blood oranges provide vitamin A for tissue maintenance and calcium for bone strength. They also contain folic acid, which plays a role in cardiovascular health.

While blood oranges can benefit skin health through their nutrients, particularly vitamin C and beta-carotene, these benefits come specifically from consuming the fruit or juice rather than topical application. This allows proper metabolization of the nutrients.

Blood oranges, particularly the Tarocco variety, contain the highest concentration of natural oils in their zest, making them ideal. However, Valencia or Navel oranges also work well. Avoid Mandarin oranges unless you have an abundance of them just lying around, as their zest is too delicate and doesn't yield as much as other orange varieties.

If your sugar becomes wet from the orange oils, add it to a bowl, and gradually mix in fresh sugar until you reach the desired consistency. The extra oils actually mean more flavor!

While both add orange flavor, they serve different purposes. Orange sugar provides a more natural, zest-forward taste plus sweetness, while extract offers concentrated flavor without sweetness. One tablespoon of orange sugar can replace ¼ teaspoon extract plus 1 tablespoon regular sugar in most recipes. And if you need natural orange flavor without added sweetness, simply add the desired amount of orange zest to the recipe.

Yes! Freezing actually helps preserve the vibrant orange flavor and lasts longer than storing it in the cupboard. Store in an airtight container (like a glass canning jar) for up to 6 months. Let return to room temperature before using to prevent clumping from condensation.

Don't throw away orange peels! After testing, use the leftover peels to infuse vinegar for cleaning, dry them out completely and place in sachet bags to create natural air fresheners for drawers, or compost them. The white pith is rich in pectin and can be used to make bitter orange marmalade.