Best Champagne Marmalade Recipes

CHAMPAGNE ORANGES

Steps:

• Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves.
• Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl.
• Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours.
• Sprinkle with almonds before serving and add a sprig of mint.

CHAMPAGNE MARMALADE

Steps:

• 1. Wash the oranges and cut them in half. Squeeze out the juice and pulp and set aside.
• 2. Take the peel of two of the oranges and mince roughly. Bring 1 1/2 cups of the water to a boil. Put minced orange peel in the water. Add 1 cup of the champagne and half the lemon juice and simmer, covered, for 1 hour. Let cool for 1/2 an hour.
• 3. Stir in the orange juice with pulp, sugar, and remaining water, champagne, and lemon juice. Cook over medium heat for about 30-45 minutes, until it begins to thicken, stirring occasionally.
• 4. Remove from heat and stir in bitters, blending well. Pour into sealable jars and let cool. Process in water bath, OR just freeze or keep refrigerated.
• 5. What to do if your jelly does not set: Empty the jars back into a clean, large mixing bowl. Stir 6 tablespoons instant pectin into 1 cup sugar until well-combined, then stir this mixture into the jelly. Let set 10 minutes. Spoon back into clean jars or freezer containers. Let set 30 minutes, then store in freezer.

CLASSIC CHAMPAGNE COCKTAIL

Steps:

• Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.