Prosecco Preserves

Prosecco Preserves
Staff Writer

Paul Wegman

Prosecco Preserves.

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

Ingredients

  • 1  Cup  sugar
  • 1/4  Ounce  pectin
  • 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. 

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
5g
21%
Carbohydrate, by difference
36g
28%
Protein
2g
4%
Fiber, total dietary
7g
28%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
20mg
3%
Sodium, Na
44mg
3%
Water
1g
0%