Orange Sauterne Jelly - orange juice - fresh

Method

• 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 sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
• Servings: makes 6 to 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.