Featured at the Orlando Home and Garden Show!
Yield 12; 8 ounce jars
6 cups LiDestri White Sangria
½ cup fresh ginger, minced
2 pounds oranges (about 5 medium)
1 lemon, zest finely grated and juiced
3 pints sugar
1 (1.75-ounces) package Sure Jell pectin
Special Equipment: 12 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot, 8-quart pot
In an 8-quart heavy bottomed sauce pot add the 6 cups of LiDestri White Sangria with ginger and cook on medium heat. Reduce by half, stirring occasionally.
While sangria is reducing wash the oranges and lemon thoroughly.
Thinly slice the oranges with skin on into ¼ inch slices, removing the seeds as you go. Stack the orange slices and cut them into quarters.
Add the sliced oranges, lemon zest and lemon juice, and sugar mixed with Sure Jell to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
Can according to Retro Rad Home Canning Instructions.
Refrigerate after opening. Unopened marmalade will last for up to 6 months.