Champagne Marmalade Recipes

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.

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.

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.