San Giuliano’s Sicilian blood oranges are cut into ¼-inch rounds, briefly blanched to tame their bitterness, then slowly caramelized in simple syrup until glossy and tender. The slices are carefully layered into jars and topped with a rich reduction of orange juice, syrup, and a splash of organic brandy.

Spoon them over roast duck or turkey in the final minutes of cooking, or use them to dress up cheesecake, cupcakes, or a classic Cassata Siciliana. For an effortless upside-down cake, line your pan with the oranges and their syrup before adding the batter, then flip for a showstopping finish. The brandied syrup is equally at home in cocktails, just add a slice to serve.