Prosecco Preserves

Paul Wegman

The recipe comes from Chef John Eisenhart of Pazzo Ristorante in Portland, Ore. 

Directions

Mix sugar and pectin. In a pot, combine all ingredients. On low flame, slowly bring pot to a boil and stir frequently. Simmer for 5 minutes. Set aside.

When the prosecco is warm (not hot, not cold) place in a CO2 canister with a new cartridge. At this point, get a container that holds ice water and a wide bottomed pan to fit inside. Slowly release the CO2 pressure into the cold pan. This will "arrest" the bubbles into the gel. Refrigerate.

If you do not have a CO2 canister, refrigerate when the preserves have cooled to room temperature. 

Nutrition

Calories per serving:

271 calories

Dietary restrictions:

Low Fat, Low Sodium Fat Free, Low Fat Abs, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:

14%

Servings:

4
  • Fat 0g 0%
  • Carbs 210g 70%
  • Saturated 0g 0%
  • Fiber 0g 2%
  • Sugars 203g
  • Monounsaturated 0g
  • Polyunsaturated 0g
  • Protein 0g 1%
  • Sodium 21mg 1%
  • Calcium 41mg 4%
  • Magnesium 38mg 10%
  • Potassium 277mg 8%
  • Iron 1mg 6%
  • Zinc 0mg 3%
  • Phosphorus 68mg 10%
  • Vitamin A 0µg 0%
  • Vitamin C 5mg 9%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 4µg 1%
  • Vitamin E 0mg 0%
  • Vitamin K 2µg 2%
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