Blood Orange Prosecco Jelly

By em-i-lis
January 26, 2013
4 Comments


Author Notes: When blood oranges are in season, I’m always smitten by their marbled beauty and juicy tang. Though I’m happy to eat them plain, I have long wanted to make a jelly with their juice and this year thought Prosecco and crystallized ginger would be terrific additions. They definitely are!em-i-lis

Makes: 1¼ pints

Ingredients

  • 3 cups freshly squeezed and strained blood orange juice (from about 4 lbs)
  • cups
    1 tablespoon sugar, divided


  • ½ cups Prosecco
  • 2 teaspoons crystallized ginger, diced
  • tablespoons powdered pectin

Directions

  1. Set your waterbath canner to boil and then prepare two half-pint and one quarter-pint jars and their lids.
  2. In the meantime, combine the blood orange juice and 1½ cups of sugar in a pot at least 4 quarts in size and set over high heat. In a small bowl, whisk together the remaining tablespoon of sugar and the pectin. When the sugar has melted in the orange juice, stir in the Prosecco and diced ginger. Return to a boil, and then whisk in the sugar/pectin mixture. Return everything to a boil and when it has thickened some, is sheeting off the back of a wooden spoon, and hovering around 220°-221° (about twenty minutes, maybe a bit more), ladle into your prepared jars and apply the lids and bands. Process for ten minutes 10 minutes, and then store for up to a year in a cool, dark place.

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Reviews (4) Questions (0)

4 Comments

golddeer February 10, 2014
The flavors & color of this combo are amazing! I made a batch this weekend. Unfortunately it didn't set up well for me, but that's ok because it makes an amazing syrup for cocktails, dressings and drizzling.
 
Author Comment
em-i-lis February 10, 2014
Oh, I'm so happy you like it golddeer, though I am sorry about the set. You could sub one envelope of liquid pectin next time and see if that helps! Love your way of handling the situation though!! Cocktails sound fab!
 
Jennifer A. March 29, 2013
This looks divine!
 
Author Comment
em-i-lis March 29, 2013
Thank you so much!!