3 1/2 cup fresh orange juice, strained
1 1/2 cup good quality sauterne
1 tsp fresh lemon juice
3 1/4 cup sugar
1 box powdered light fruit pectin
6 sprigs fresh tarragon, optional
A Recipe for
Orange Sauterne Jelly
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This Recipe for Orange Sauterne Jelly is one of thousands in the Recipes-to-go Fruit Cookbook.
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
If you enjoy this Orange Sauterne Jelly Recipe - you should enjoy the recipe collections you can find on the websites below:
He who lives by the sword eats with bloody hands. |
| Anonymous |
Cookies are made of butter and love. |
| Norwegian Proverb |
This is a recipe for Orange Sauterne Jelly from the recipe cookbook of Recipes-to-go (Fruit)
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
I eat merely to put food out of my mind. |
| N.F. Simpson |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
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
Serves: 6
Orange Sauterne Jelly Recipe brought to you by Recipes To-Go