Badia Naranja Agria Sour Orange Juice, 128 Ounces, 4 Per Case

Badia Naranja Agria is a ready-to-use sour orange juice made from real tropical fruit juices. Each 128 fl. oz. container delivers the bright, tangy citrus flavor essential to Latin American, Caribbean, and Mediterranean cooking — without added salt, added MSG, gluten, or artificial ingredients. Certified kosher and halal, it fits a wide range of dietary needs right out of the package.

Uses

• Marinades: The signature use — sour orange is the backbone of Cuban mojo, Puerto Rican adobo, and Yucatecan recados for pork, chicken, and turkey.
• Dressings and vinaigrettes: Whisk with olive oil, garlic, and herbs for a bright citrus dressing over salads or roasted vegetables.
• Cocktails: Substitute sour orange juice anywhere you’d use lime or lemon — daiquiris, margarita riffs, or a simple sour orange spritz.
• Braising and deglazing: Add depth to braised meats and pan sauces with its natural acidity.
• Ceviche and tiradito: Provides a different citrus dimension than lime for seafood preparations.

Who Would Benefit

• Home cooks preparing traditional Latin and Caribbean recipes that call for naranja agria
• Restaurant kitchens and caterers running high-volume marinade programs
• Supermarkets, hypermarkets, and convenience stores stocking authentic Hispanic ingredients
• Anyone seeking a gluten-free, kosher, and halal-certified citrus juice with no added salt or MSG

Serving Ideas

• Blend with garlic, oregano, and cumin for a quick mojo marinade — 30 minutes is enough for chicken thighs.
• Drizzle over grilled fish with a pinch of salt and fresh cilantro.
• Mix equal parts sour orange and olive oil as a salad dressing; add minced shallot and black pepper.
• Stir into rice cooking liquid for a subtly tangy side dish.

Recipes

Cuban Mojo Marinade

The classic use for sour orange — bold, garlicky, and essential for lechón asado.

Ingredients:

• 1 cup Badia Naranja Agria Sour Orange Juice
• 6 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• ½ cup olive oil
• Salt to taste

Steps:

1. Combine the sour orange juice, garlic, onion, oregano, cumin, black pepper, and salt in a bowl.
2. Slowly whisk in the olive oil until the marinade is emulsified.
3. Pour over 3–4 lbs of pork shoulder or whole chicken, coating all surfaces.
4. Refrigerate and marinate for at least 4 hours, preferably overnight.
5. Roast, grill, or slow-cook until the meat reaches a safe internal temperature, basting occasionally with leftover marinade.

Typical Customer

Shoppers seeking authentic naranja agria for traditional recipes, restaurant kitchens sourcing bulk citrus for marinades and sauces, and grocery buyers stocking a trusted Hispanic-brand staple in the juice or international aisle.