Serves: 5
Total Calories: 434

* 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: 5
Total Calories: 434
Calories from Fat: 0

More Recipes from the Holiday Cookbook Cookbook:
Apricot Chutney
Herbed Vinegar
Raspberry Port Jelly
Sangria Citrus Jelly
Sugarless Fruit Spreads