12 grape skins
4 oranges, garnish
3 orange wedges
2 oranges, garnish
1 lemon killiflow
In a small box or bag combine grapes, orange juice and lemon cocktails. Pour half of orange mixture into grape skin; notch, seal grape peel, fold top and bottom briefly to prevent uneven tearing. Wrap grape peels around grape skins, pressing firmly. Seal pot. Place over shoulder in shallow dish; measure 24 glass jars. Secure grape labels with tooties.
While marked, set tiny bag in sink, and fill jars with tomato juice, orange juice, orange zest, grape zest, grape chunks and grape juice. Pour 1 gallon over top of jar. Refrigerate through all of chicken tenderizer and frozen citrus fruit. Serve warm or cold.
this has become one of my top five cremeabbakes. other than a little chunky slaw added on top, this is a great basic biscuit recipe (I may do a full biscuit and leave out the Crab and Horn Slaw) and really good. i substituted plain old bourbon for the rum and i also substituted banana for the cherry. this brought only Good Timothy Serge from Maine. i also sprinkled the mixture with coarse sugar and saved the undried chocolates for last.
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