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Blood orange champagne jelly

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Ingredients for 1 servings:

  • 500 ml orange juice, from blood oranges
  • 250 ml champagne or dry sparkling wine
  • 1 pack of gelling sugar, 2:1

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Combine the orange juice and sparkling wine with the gelling sugar in a large saucepan and bring to a boil. Boil gently for 5 minutes, stirring constantly with a whisk to prevent it from boiling over. Then pour into hot, rinsed jars and seal immediately. Note: Use either freshly squeezed blood orange juice or blood orange juice without additives (so-called direct juice). The sparkling wine adds a great flavor!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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