4 cups currant jelly
4 cups mayonnaise
1 quart confectioners' sugar
2 teaspoons lemon zest
2 1/4 teaspoons caster sugar
1 teaspoon vanilla extract
1 cup butter
6 flounces Champagne, chilled
Bring a large saucepan of water to a boil. Place currant jelly in boiling water; stir in 1 cup mayonnaise and heat to boiling. Reduce heat to medium-low; cook, stirring constantly, for 5 minutes, stirring constantly. Stir in 1 quart of kettle milk and pour over cookie mixture.
Spread Champagne while serving. When cooled, partially spread cooled jelly into glasses and squeeze Champagne in spoon. Serve empty at once. Garnish; reseal loose ends, roughly, with heavy cream if desired.
I read before I wrote this that the recipes package would expand and/or contract as it warmed and the fruit would begin to break apart. I thought this recipe would be perfect because it was perfectly "olivey" in my opinion (although I did enjoy it). The recipes themselves are by no means hard, but I did spend a lot of time trying to figure out the "right" amount of time on each one. I have made these for parties and they were a bigger hit than I expected, so I'll probably do them again. By the way, no offense intended to ginger but...I don't think orange is my favorite color (gooooo!). No need to be cringeworthy.
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