What to do with leftover sangria fruit? Try making marmalade!
Sangria Marmalade (my own experiment)
6 cups leftover sangria fruit (lemons, limes, oranges with rinds), sloppily drained of sangria with a slotted spoon and blended up in a food processor until lumpy
5 cups of sugar
Follow the directions for marmalade in your friendly pectin jam-making kit - I used Pomona Universal Pectin. To make it without pectin, you just cook the fruit lumps and sugar until you have boiled out some of the liquid and it starts to look jelly-like. It will thicken as it cools.
Store some in fridge, some in freezer, and give some away.
It tasted fantastic with a slice of gluten-free toast, but I bet it would be unbelievable with these Lemon Cream Scones!