Blood Orange Juice, Organic and Frozen Fresh
$8.00 – $14.50
BLOOD ORANGE JUICE, ORGANIC AND FROZEN FRESH
Call (760) 723-9997 for large quantities.
We squeeze it, then freeze it! Made from Beck Grove’s own Moro and Tarocco blood oranges, our juice is all natural with no additives. Just pure juice.
The blood orange get its name from the blood red color of its juice, which is rich and delicious with overtones of fresh berries. After tasting ours, you’ll never want to drink any other juice!
Acid: 1.36 B/A
We ship our frozen products only on Monday or Tuesday in order to avoid having them sit in delivery warehouses over the weekend. We ship Fedex overnight or 2-day. In Southern California, ground or home delivery service is OK. A street address is required for delivery. We cannot ship to a post office box. If your order is damaged or fails to meet your expectations, please give us a call as soon as possible at (760) 723-9997.
Half Gallon, Quart
Kumquat, Blood Orange, and Cashew Biscotti
Recipe from “Jewels From My Grove: Persimmons, Kumquats and Blood Oranges” by Helene Beck
Makes 28 to 40, depending on cut
- 2¼ cups unbleached
- all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup blood orange juice
- ¼ cup orange blossom honey
- 2 tablespoons Kumquat Purée
- 1 tablespoon grated blood orange zest
- 1 cup roasted, unsalted cashews
- ½ cup chopped kumquat halves from Kumquat Conserve
Preheat oven to 350F and position a rack in the center of the oven. Line a half-sheet or jellyroll pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, baking soda, baking powder, and salt. Set aside. In a separate bowl, combine blood orange juice, honey, Kumquat Purée, and blood orange zest. Carefully add this to the mixer and blend just until the mixture looks shaggy and there are still patches of flour. Add the cashews and kumquat pieces, and continue mixing on low until the dough is cohesive and there are no more streaks of flour.
Divide the dough in half. On a lightly floured surface, roll each half into a log about 14 inches long. Transfer to the prepared pan and press slightly so that the width of each log is about 2 inches.
Bake for 30 minutes, or until golden brown and firm to the touch. Place pan on a rack to cool completely. Lower oven temperature to 250F.
Cut the logs on a diagonal into ½-inch-thick cookies. Place the cookies cut side down on sheet pan. Bake for 15 minutes, flip the cookies and bake for an additional 15 minutes, or until the biscotti are lightly golden and very dry. Cool completely. Store in an airtight container.