Friday Night Treat: Prosecco and Blood Orange Jellies

It’s Friday and we’re getting freezing rain.

Do you have such and animal in your neck of the woods?

Ottawa is actually a superstar at this type of weather.  Everything gets coated with a hard shell after it rains and then JUST gets cold enough to freeze but kind of not.  Tree branches break, basements get flooded and it’s grey and I’m going to totally ignore it all and bring sunlight right into my kitchen with Blood Orange Jellies.

These remind me of very hot summer days and desperately needing to be cooled down.  Somehow though they are a bowl of sun in a pretty glass.

Have you had blood oranges before?  They are mellow and super sweet oranges that have the most riveting colour.  They are available for only a short period of time each year and we are glutinous with them as soon as they appear.  

This recipe is essentially an adult version of jello or a survivable version of jello shots (we all have those murky memories likely).

Start by juicing a few blood oranges 


and softening gelatin in it.



Open a bottle of prosecco or any sparkling white wine (take one for the team and have a wee bit-just to make sure it tastes good) and add sugar.  This will make your wine fizz way up so have a big bowl or they’ll be a mess.  Stir to just dissolve.


The hardest part of this recipe is to decide on which pretty glasses to use.  In the bottom of each add a few supremes of blood orange.  What’s a supreme?  That’s just a fancy way of saying cut the peel off and cut out the sections of oranges (or any citrus) with a really sharp knife.  Your aim is to have all of the white bits off.

Add your prosecco and gelatin together.  Give a quick whisk to combine and divide between your glasses.



Chill until firm and enjoy.




Friday Night Treat: Prosecco and Blood Orange Jellies
  • 2 sachets of unflavoured gelatin
  • ⅓ cup blood orange juice (roughly two)
  • 2 T sugar
  • 750 ml of prosecco or sparkling wine
  • 2 blood oranges supremed and divided into glasses
  1. Soften gelatin and juice for 5 minutes. Combine wine and sugar to dissolve. Add together. Divide supremed oranges between four glasses and do the same with the prosecco mixture.
  2. Chill for a minimum of 3 hours.



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  1. They had fresh squeezed blood orange juice at our local market this week. I should have bought some!


  2. Oh my! That sounds wonderful. Pinning so I can serve this at my next ladies night get together. Thanks for the recipe.

  3. Freezing rain…melting snow…flooding streets….ALL OF MY SHOES ARE WET. But on the upside, I am obsessed with blood oranges. I cannot get enough. Drinks, salads, desserts, on their own….all of the things. Loving this treat!

    • Me too! I’ve a cake coming up really soon that I ate an embarrassing amount of. We’re back in the deepfreeze AGAIN!

      • Oh, can’t wait to see that cake! My problem is that the blood oranges never make it much further than my cutting board – either into my mouth, or into what I’ve been calling a “Blood Orange Old Fashioned.”

        • ‘Blood Orange Old Fashioned’! Must, must have. Is 10:30 on a workday too early? I’ll be sharing the cake on Monday-hope you love it.


  1. […] up with our needs. The best way to enjoy jello as an adult is to add alcohol to it. This recipe for Prosecco and Blood Orange Jellies is the perfect way to enjoy […]

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