5
1 rating

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

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
Servings4
Calories Per Serving277
Sugar51gN/A
Carbs54g18%
Vitamin C1mg2%
Vitamin K0.4µg0.5%
Calcium10mg1%
Fiber0.3g1%
Folate (food)1µgN/A
Folate equivalent (total)1µgN/A
Iron0.3mg1.9%
Magnesium10mg2%
Niacin (B3)0.1mg0.5%
Phosphorus17mg2%
Potassium69mg2%
Sodium9mgN/A
Sugars, added50gN/A
Zinc0.1mg0.9%
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