Recipes from Lanier Publishing
Galveston, Texas
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Ingredients:
2 cups White Zinfandel
3 cups granulated sugar
1 pouch Certo Liquid Fruit Pectin
Instructions:
Sterilize containers. In a saucepan over medium heat, combine wine and sugar, stirring until sugar is dissolved. Bring just to a simmer, don't boil. Remove from heat and stir in pectin. Pour immediately into the prepared containers. Store in refrigerator.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
