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Sangria Citrus Jelly

Total Calories: 2,170


* See note below.
3 cups sugar
1 1/2 cups white Zinfandel or other blush wine
Grated peel of 1/2 orange or tangerine
Grated peel of 1/2 lemon
1/4 cup orange or tangerine juice
3 tablespoons lemon juice
3 tablespoons orange liqueur
1 (3-ounce) pouch liquid pectin


* "Fill a small tray with jelly, a package of English muffins or bagels, and a box of herb or fruit tea. Add a silk flower for additional color." In a large saucepan, combine sugar, wine, orange and lemon peel, orange and lemon juices, and orange liqueur. Bring to a full rolling boil over high heat, stirring occasionally. Stir in pectin. Return to a full rolling boil and boil 30 seconds, stirring constantly. Skim off any foam. Pour into hot sterilized 8-ounce jelly jars, filling to within 1/4 -inch of top. Wipe rims with a damp cloth seal with lids and bands, following manufacturer's instructions. Process 10 minutes in a boiling water bath.

Nutritional Facts:

Serves: 1
Total Calories: 2,170
Calories from Fat: 0

This Sangria Citrus Jelly recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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