| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Condiments, Desserts, Jams |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Fresh orange juice, strained |
| 1 1/2 |
c |
Good quality sauterne |
| 1 |
ts |
Fresh lemon juice |
| 3 1/4 |
c |
Sugar |
| 1 |
|
Box powdered light fruit pectin |
| 6 |
|
Sprigs fresh tarragon, optional |
INSTRUCTIONS
Servings: makes 6 - 1/2 pint jars Notes:
Sauterne may be replaced by other white wines in this sweet tart jelly. The
flavor lends itself for use both as a spread on breads and as a meat glaze.
It can also be reheated for use as a dessert sauce on ice cream, sliced
oranges, or berries.
Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix
together 3/4 cup sugar and the powdered light fruit pectin. Add to wine
mixture. Cook over high heat, stirring constantly, until mixture comes to a
hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring
constantly. Boil for 1 minute. Remove from heat and skim off foam with
metal spoon. Immediately pour into hot sterilized jars, add optional sprigs
of tarragon, if desired, and vacuum seal (hot water bath method, or can be
refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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