Title: Orange Sauterne Jelly
Categories: Condiment Toppings Preserve
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 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.

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

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