Mandarin Orange Prosecco Preserves

By Libbie Summers (adapted from my cookbook, The Whole Hog Cookbook, Rizzoli)
Photography by Chia Chong

If you have never made preserves, jams or jellies before, this is a great recipe to start with. The oranges make it tangy and beautiful and the Prosecco makes it fancy. Plus, if all else fails and it doesn’t set up for you the first time you can always spoon it over vanilla ice cream for and impressive dessert. No one will ever know. 


Mandarin Orange Prosecco Preserves
yields: 1 pint
Prep Time: 20 minutes
Cook Time:  30 minutes
Inactive Time: 20 minutes
Difficulty: You need to have a little skill

What you need:
4 Mandarin oranges, very thinly sliced into rounds
1/4 cup freshly squeezed Mandarin orange juice (from approximately 1-2 oranges)
1/2 cup Prosecco
Granulated sugar

What to do: 
Sterilize a one pint canning jar, lid and band and set aside.

In a large non-reactive pot over high heat, add the orange slices and cover with cold water. Bring to a boil, reduce heat and allow mixture to simmer for 10 minutes. Drain water and repeat the process.

In the bowl of a food processor fitted with a metal blade, add cooled slices and pulse just a few times. I like my marmalade chunky, but you can continue to pulse if you like yours a bit finer.

Using a kitchen scale, weigh the orange pieces. In a large non-reactive pot, add the orange pieces and the same weight of sugar as the slices weighed. Stir in orange  juice and Prosecco. Bring mixture to a boil and continue boiling until marmalade reaches the gel point of 220º F (approximately 10 to 15 minutes).

Remove from heat and skim off any foam. Ladle into prepared sterilized jar. Let cool 10 minutes and then refrigerate for immediate use. Process in a water bath for longer storage. Mandarin Orange Prosecco Preserves will keep refrigerated for 2 months.

Cook’s Note: If you don’t have a thermometer, you can test to see if the marmalade has set by placing a plate in the freezer when you start cutting the clementines. A few minutes into the final boiling with sugar, remove the plate from the freezer and put a small dot of marmalade onto the cold plate. Run your finger through the marmalade. If the mixture leaves a clean path where you ran your finger through and doesn’t come back together, your marmalade is done. If it does run back together, keep cooking and re-test again until it is set. 

  • Yields: 1 pint
  • Prep Time: 20 minutes
  • Cook Time:  30 minutes
  • Inactive Time: 20 minutes
  • Difficulty: You need to have a little skill

Recipe courtesy of Libbie Summers and adapted from her cookbook, The Whole Hog Cookbook(Rizzoli 2011)


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