Reyes 2011 Zinfandel Blood Orange Marmalade
Ingredients
- 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
Instructions
- 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.
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