Orange Sauterne Jelly
A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
orange juice
fresh, strained |
|
| 1 ½ | cup |
sauterne
good quality, or sherry |
* |
| 1 | teaspoon |
lemon juice
fresh |
|
| 3 ¼ | cups |
sugar
|
|
| 3 | ounces |
fruit pectin, dry
one box |
|
| 6 | each |
tarragon leaves
fresh, sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
orange juice
fresh, strained |
|
| 355 | ml |
sauterne
good quality, or sherry |
* |
| 5 | ml |
lemon juice
fresh |
|
| 769 | ml |
sugar
|
|
| 86.7 | ml/g |
fruit pectin, dry
one box |
|
| 6 | each |
tarragon leaves
fresh, sprigs |
*
|
Directions
Place orange juice, sautérne, and lemon juice in heavy saucepan. Mix together ¾ 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 sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
Servings: makes 6 to ½ 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.
