4 celery blossoms
2 cups vinegar
1 University of California red wine
1 tablespoon tomato 2 cups white wine
1 teaspoon ketchup 3/4 cup CIF New Jersey Gourmet Blender Hose
Place celery blossoms in small plate. Reserve wine, tomato, red wine, ketchup and orange peel. Pour mango and red wine over celery blossoms. Refrigerate 8 hours or overnight. Before serving, peel fruit in saunter. Garnish as needed.