Prosecco Preserves

Staff Writer
Prosecco Preserves
Paul Wegman

Prosecco Preserves.

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

4
Servings
277
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

Sugar
51g
N/A
Carbs
54g
18%
Vitamin C
1mg
2%
Vitamin K
0.4µg
0.5%
Calcium
10mg
1%
Fiber
0.3g
1%
Folate (food)
1µg
N/A
Folate equivalent (total)
1µg
N/A
Iron
0.3mg
1.9%
Magnesium
10mg
2%
Niacin (B3)
0.1mg
0.5%
Phosphorus
17mg
2%
Potassium
69mg
2%
Sodium
9mg
N/A
Sugars, added
50g
N/A
Zinc
0.1mg
0.9%

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