Orange sauterne jelly

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       Title: ORANGE SAUTERNE JELLY
  Categories: Condiments
       Yield: 6 servings
  
            INGREDIENTS:
   3 1/2 c  Fresh orange juice, strained
   1 1/2 c  Good quality sauterne
       1 ts Fresh lemon juice
   3 1/4 c  Sugar
       1    Box powdered light fruit
            -pectin
       6    Sprigs fresh tarragon,
            -optional
  
   Servings: makes 6 - 1/2 pint jars Notes: Sauterne may be replaced by
   other white wines in this sweet tart jelly. The flavor lends itself
   for use both as a spread on breads and as a meat glaze. It can also
   be reheated for use as a dessert sauce on ice cream, sliced oranges,
   or berries.
   
   DIRECTIONS: Place orange juice, sauterne, and lemon juice in heavy
   saucepan. Mix together 3/4 cup sugar and the powdered light fruit
   pectin. Add to wine mixture. Cook over high heat, stirring
   constantly, until mixture comes to a hard boil. Stir in remaining
   sugar. Bring to a rolling boil, stirring constantly. Boil for 1
   minute. Remove from heat and skim off foam with metal spoon.
   Immediately pour into hot sterilized jars, add optional sprigs of
   tarragon, if desired, and vacuum seal (hot water bath method, or can
   be refrigerated up to 6 weeks).
   
   Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
   
   From: Sallie Austin
  
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