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
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.
DIRECTIONS: 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
