Prosecco Preserves


  • 1 Cup  sugar
  • 1/4 Ounce  pectin
  • 2 s  lemon zest strips
  • 1/2   bottle of prosecco or champagne

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


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. 

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