CHAMPAGNE MARMALADE

Champagne Marmalade image

Provided by Susan Feliciano

Time 2h30m

Number Of Ingredients 7

4 medium navel oranges
1 lemon, juice of
2 to 3 c distilled water (2 works better)
2 to 3 c organic sugar (3 works better)
1 1/4 c champagne
5 dash(es) of bitters (angostura bitters)
SEE NOTES ABOVE REGARDING QUANTITIES AND SETTING UP OF JELLY

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.