I made this for Thanksgiving and it was a big hit. We made a lot and froze the rest. Three weeks later we had an impromptu large gathering at the house and scrambled around to pull off refreshments and viola! We looked like we had it all planned... which was bad because the occasion was a funeral. lol Nevertheless, I think this is a really good recipe. One note though, we tried it with Sprite and with Club soda and the Sprite was waaaay too sweet - club soda was perfect (Even for kids). Thanks!

Reviewed On: Dec. 26, 2010

We can't use any alcohol, but don't let that stop you from appreciating this fabulous recipe. Made once by the recipe (using pure non-sugared grape juice instead of wine) and they were awesome. Then made them again for a pot luck with some alterations. I made 2 dozen, 1/2 pinion-1/2 sliced almond - used freshly made concord grape juice without sugar - about 3/4 cup, with Agave - 3/4 cup, a sprinkle of fresh rosemary from my garden. Poached the dates in that over medium heat as the recipe states. Then I removed the dates, arranged them on a serving platter, added 3 tablespoons of balsamic vinegar and reduced it to a sauce. Drizzled that over the dates and garnished with a twig of rosemary. It was a huge hit! Someone told my husband that he was so lucky to live with such a good cook... ha! I think you could use unsweetened cranberry - or almost any tart fruit juice and achieve a yummy result. Thank you!

Reviewed On: Sep. 27, 2010

Fabulous! I knew this was going to be a good recipe when I read the ingredients, but it's beyond good. I only had the powdered pectin which I added slowly, stirred frequently and used two boxes. I think in hind sight I could have used a box and a half. You need to cook jelly until it passes the "gel-test." Put a small dish in the freezer until it's cold, drop a puddle of your concoction on the dish and push it back with your finger - if there's a light skin on the top and the mixture slides back, it's done. Mine turned out a little too thick when I put it in the fridge, but at room temperature the texture is perfect. Instead of mincing the red peppers I used peeled/roasted red peppers and put them in a food processor. Worked out perfectly - lovely red flecks of peppers mixed in with the carrot shreds. Now here's the real orgasm... pour some jelly on top of chèvre (goat cheese) and serve it with crackers... OMG! That'll snap any silly cowgirl right on out of the blues! Tomorrow I will try to blend some with butter to make habanero butter... Thank you so much!

Reviewed On: Sep. 9, 2010