When Reyes came out with the 2011 Zinfandel earlier this year, I needed to showcase it for an event. This Reyes Zinfandel is such a delicious wine. It was so easy for me to come up with so many recipes, I didn’t know which one I should try first. I probably was craving something sweet, because I overwhelmed myself with the thought of so many sweet treats.
Growing up, we had a lemon tree and always had too many lemons. I started to create some lemon recipes about 25 years ago with my grandma, who loved lemons. I created an updated version of the traditional orange marmalade with a citrus marmalade using our fresh lemons. I originally added citrus vodka, this time some delightful Reyes 2011 Zinfandel!
Reyes 2011 Zinfandel Blood Orange Marmalade
- 10 blood oranges
- 3 ½ & 1 ½ cups of sugar
- 1 package of Sure-jell Certo liquid pectin
- 1 ½ cup of Reyes 2011 Zinfandel
- ½ cup blood orange juice
- Pour sugar into large pot and cook over medium to high heat.
- When sugar starts to melt and sides of pot, looks like it is a caramel color; add peaches, lavender and pectin.
- When it starts to boil, continue to cook until frothy.
- When the back of the spoon looks like it is sticking to the back. (Take a finger and go down the back of the spoon, if you make a line and it feels thick, it’s done.) Turn off the heat.
- Add Reyes Chardonnay 2010.
- Chill and then Serve.