Burgundy Cherry Jubilee Sauce INGREDIENTS
3 cups red wine 3/4 cups cherry juice, fresh or frozen 1/4 cup lemon juice 1 3/4 ounces pectin 3 1/2 cups sugar 24 fresh whole Bing cherries, pitted DIRECTIONS Boil pectin, lemon juice and cherry juice for one minute. Add wine, sugar and whole cherries. Simmer 10 to 15 minutes (do not boil). If desired, sauce may be canned by placing in sterile jars, then steaming for 10 minutes in a canning steamer. Recipe courtesy Arlene Bethell, Mother Lode Orchard -- _______________________________________________ Get your free email from www.doramail.com with 30 Megs of disk space in webhosting and e-mail storage! Powered by Outblaze ------------------------ Yahoo! Groups Sponsor --------------------~--> $9.95 domain names from Yahoo!. Register anything. http://us.click.yahoo.com/J8kdrA/y20IAA/yQLSAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
