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 |