tarragon wine jelly
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| 1 cup | fresh tarragon leaves, packed |
| 1/2 | bay leaf |
| 1 cup | boiling water |
| 1-1/2 cup | dry white wine |
| 4 cup | sugar |
| 1 | 6 oz.) bottle fruit pectin |
| 1 | drop green food color |
| 2 | drops yellow food color |
| 5 | fresh tarragon sprigs |
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| wash and dry tarragon leaves; chop finely. turn into small bowl with bay |
| leaf. add boiling water. let stand, covered, 5 minutes. |
| in 3 quart saucepan, combine tarragon mixture, wine, and sugar. heat, |
| stirring until sugar is dissolved. bring mixture to rolling boil; stir in |
| liquid pectin, and boil 1 minute, stirring constantly. add food color. |
| pour through strainer lined with 8 thicknesses of cheesecloth and |
| suspended over bowl. |
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| (ID: 78534) Mirror: rec.food.recipes: Mon, Jul 21, 2003 |