This jelly is just like sangria! Try serving it as an appetizer with crackers and cheese.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Remove 2 tsp. zest and squeeze 1/2 cup juice from oranges. Remove 1 tsp. zest and squeeze 1/4 cup juice from limes. In a 5- or 6-quart heavy pot combine the zests, juices, and wine. Stir in sugar. Bring to a full rolling boil, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Sir in brandy.

  • Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

42 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 12 mg potassium; 9 g carbohydrates; 0 g fiber; 9 g sugar; 0 g protein; 0 g trans fatty acid; 3 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 1 mg calcium; 0 mg iron;