Reyes 2011 Zinfandel Blood Orange Marmalade
By Beth Heiserman
When Reyes came out with the 2011 Zinfandel earlier this year, I need 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 ad always had too many lemons. I started to create some lemon recipes about 25 years ago with my grandma, whom loved lemons. I created an updated version to the traditional orange marmalade with a citrus marmalade using our fresh lemons. I originally added citrus vodka, this time some delightful Reyes 2011 Zinfandel!
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
10 blood oranges
1. Wash the oranges, cut them in half and juice them. Put juice aside.
2. Thinly slice the peel.
3. In a large pot of boiling 1 ½ cups of Reyes 2011 Zinfandel add, thinly sliced blood orange peel.
4. Cook for 10 minutes.
5. Rinse, the peel and the pot. You don’t need to clean it, just rinse with water.
6. In the same pot, add peel, 3 ½ cups of sugar and certo.
7. When it starts to boil, lower flam to a simmer, and continue to cook until frothy. It’s about 30minutes to an hour, depending upon how thick your slices are.
8. Add blood orange juice and ½ cups of sugar.
9. Cook for 5 minutes.
10. 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.
11. Chill and then Serve.
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