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“Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/leena-cooks/leena-cooks-n-cans-blood-orange-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast! Makes about 1 1/2 cups”
READY IN:
1hr 10mins
SERVES:
24
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Zest and juice oranges, tangelo and lemon into a large saucepan.
  2. Add ginger slice, water, wine and brown sugar.
  3. Bring to a boil, reduce heat, then cover and boil 30 minutes. Remove ginger slice.
  4. Stir in the sugar, bring back to a boil and cook uncovered until mixture forms a gel, about 15 minutes, stirring frequently. Remove from heat and ladle into hot jars.
  5. Process for 10 minutes in a hot water bath.

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