Prosecco Preserves

Prosecco Preserves
Staff Writer
Paul Wegman
Prosecco Preserves.

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

4
Servings
266
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
2g
8%
Carbohydrate, by difference
33g
25%
Protein
2g
4%
Vitamin K (phylloquinone)
1µg
1%
Choline, total
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
20mg
3%
Selenium, Se
3µg
5%
Sodium, Na
36mg
2%
Water
2g
0%