Citrus & Sweet Wine Marmalade

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: 1 hr 10 mins
• Serves: 24
• Yields: 1 1/2 cups

Ingredients

• 1  navel orange
• 1  cara cara orange
• 1  blood orange
• 1  tangelo
• 1  lemon
• 1  inch  slice fresh ginger
• 1  cup water
• 1⁄2 cup red wine
• 1  tablespoon brown sugar
• 1 1⁄4 cups granulated sugar

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.