5 Ingredients or Fewer

Blood Orange Prosecco Jelly

January 26, 2013
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
  • 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
In This Recipe
  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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