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
freshly squeezed and strained blood orange juice (from about 4 lbs)
Set your waterbath canner to boil and then prepare two half-pint and one quarter-pint jars and their lids.
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.