Caramanfruit blood orange puree

What blood oranges offer that regular oranges don't

Blood orange offers a whole new aromatic dimension. Deeper, slightly wine-like, with a vibrant acidity that enlivens sweet preparations without overpowering them. Its natural rosy-red color is a rare visual asset in pastry making—no need for coloring to create an eye-catching mousse, glaze, or curd. And unlike freshly squeezed juice, Caramanfruit purée guarantees the same aromatic profile every time , regardless of the season.

Ideas for using it right now

• A blood orange curd to fill tarts or macarons: tangy, glossy, irresistible
• A light mousse insert in a dark chocolate entremets — the classic duo revisited with character
• A naturally colored pinkish-orange mirror glaze , without a drop of artificial coloring
• A quick homemade sorbet , with just a little syrup and an overnight stay in the freezer
• A panna cotta topped with a blood orange coulis for a tangy note that contrasts with the creamy sweetness.
• Incorporated into a vinaigrette or a duck sauce — because blood orange isn't just for sweets

The right reflex after use

As with all Caramanfruit purées: any leftovers can be frozen . Pour the excess into an ice cube tray, freeze, and unmold. You'll get portionable blood orange pebbles , ready to be added to a sauce, mousse, or coulis in a flash without needing to fully thaw. Zero waste, 100% convenience.

What you have in the pot

• 90.9% blood orange juice and pulp
• Fruit origin: Italy — historical birthplace of the blood orange
• Origin of finished product: France
• Sweetened and pasteurized for direct use
• No preservatives, no added colorings
• Naturally reddish-orange color, stable in preparation

Ingredients) :

Blood orange juice and pulp 90.9%, sugar