Prosecco Preserves

Prosecco Preserves
Staff Writer

Paul Wegman

Prosecco Preserves.

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. 


Calories per serving:

235 kcal

Daily value:



  • Carbohydrate, by difference 36 g
  • Protein 2 g
  • Total lipid (fat) 14 g
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 7 g
  • Folate, food 24 µg
  • Folate, total 24 µg
  • Iron, Fe 1 mg
  • Magnesium, Mg 4 mg
  • Niacin 1 mg
  • Phosphorus, P 20 mg
  • Potassium, K 29 mg
  • Sodium, Na 44 mg
  • Water 1 g
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