There are some recipes you know you're going to love the minute you hear their name. Bloody Mary Marmalade is one of them. Personally, I've never loved the rindy bite of marmalade and I'll take a Caesar over a Bloody Mary any day, but when Chef Sunny Jin (from the Jory at Allison Inn in Oregon's Willamette Valley) put the two together in this recipe, I knew I would love it before I even turned on the stove. Replacing the bitter orange rind with the kick of Bloody Mary ingredients is pure genius.  It's my new go-to condiment and doubles as the best hostess gift ever.

RECIPE
Bloody Mary Marmalade
1 can of tomatoes, deseeded and drained
½ red onion, finely minced
2 tbsp Worcestershire
2 tbsp sugar
1 tsp prepared horseradish
2 tbsp sherry vinegar
1 bay leaf
½ oz vodka

Sauté the onions in a touch of olive oil over medium heat making sure not to brown.  Add tomatoes, bay leaf, and Worcestershire, sugar and sherry vinegar. Cook over medium heat and reduce until thick. Adjust seasoning with salt, pepper, horseradish and add vodka at the end. It will keep in the refrigerator for up to 2 weeks.

Pair with: Panther Creek Freedom Hill Pinot Noir 2007 $50