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White Sangria Ginger Marmalade

All the flavors of a refreshing summer sangria in a small batch jam that sweet and has a zing from the booze, just like the fruit at the bottom of the pitcher.

Make this as a yummy treat to enjoy on a cheese platter or a perfect hostess gift to bring to the next party!

Prep Time:  15 minutes

Cook Time: 1 hour 15 minutes

Yield 12; 8-ounce jars



  • 6 cups LiDestri White Sangria, or sub fruit forward white wine
  • ½ cup fresh ginger, minced
  • 2 pounds oranges (about 5 medium)
  • 2 pounds oranges (about 5 medium)
  • 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 30 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.