Orange sauterne jelly
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Orange sauterne jelly
  Orange    Condiments  
Last updated 6/12/2012 12:45:43 AM. Recipe ID 5651. Report a problem with this recipe.
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      Title: Orange sauterne jelly
 Categories: Condiments, Desserts, Jams
      Yield: 6 Servings
  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
      6    Sprigs fresh tarragon,
  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).

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Recipe ID 5651 (Apr 03, 2005)

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