Prosecco Preserves Recipe


Nutrition

Cal/Serving: 271
Daily Value: 14%
Servings: 4

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, 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
Fat0g0%
Saturated0g0%
Carbs53g18%
Fiber0g0%
Sugars51g0%
Protein0g0%
Sodium5mg0%
Calcium10mg1%
Magnesium10mg2%
Potassium69mg2%
Iron0mg2%
Zinc0mg1%
Phosphorus17mg2%
Vitamin A1IU0%
Vitamin C1mg2%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg1%
Niacin (B3)0mg0%
Vitamin B60mg2%
Folic Acid (B9)1µg0%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Paul Wegman

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

5
Ratings2

INGREDIENTS

  • 1 cup sugar
  • 1/4 ounce pectin
  • 2 lemon zest strips
  • 1/2 bottle of prosecco or champagne

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. 

Recipe Details

Servings: 4

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