sofi™ 2009 Gold Winner, Outstanding Classic

Finalist, "Outstanding New Product Award," International Fancy Food Show.

Twenty-eight years ago, Sarabeth Levine launched her first product in her home kitchen—Orange Apricot Marmalade. A blend of oranges, apricots and pineapple, it was the foundation on which Sarabeth’s Kitchen was built.

Then in 1994, Sarabeth’s Kitchen entered into a short-term exclusive agreement with Williams-Sonoma to produce for them a Blood Orange version of its founding product. “At that time, Williams-Sonoma had the foresight to recognize that blood oranges would add an intense vibrancy to our Orange Apricot Marmalade,” said Terry Frishman, international sales manager for Sarabeth’s.

When the agreement was up, Sarabeth’s rolled the product into its own line and again garnered attention for its intense orange flavor and versatility. Made exclusively from rare, hand-cut California blood oranges and paired with apricots and pineapple, the product has been a bestseller since its inception. Slowly simmered in small batches, it is allowed to thicken using its own natural pectin that is contained in the orange peels until it reaches peak flavor. “Our Blood Orange Marmalade is a new twist on an original classic—it definitely leveraged our strength with our original Orange Apricot Marmalade,” notes Sarabeth Levine.

The marmalade can be used alone as well as on ice cream, in baking—such as pies—or paired with chicken as a glaze.