How To make Orange Sauterne Jelly
Ingredients
3 1/2
cup
orange juice, fresh, strained
1 1/2
cup
sauterne, good quality
1
teaspoon
lemon juice, fresh
3 1/4
cup
sugar
1
each
fruit pectin, box, powdered, light
6
each
tarragon, fresh, sprigs
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 sprigs of tarragon, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
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.
How To make Orange Sauterne Jelly's Videos
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Simple to do, beautiful to look at, Julia Child shows how to make aspics and jellied stock, how to test them and how to work with them. She also decorates a cold meat pate and poaches an egg and serves it in aspic.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
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Nick Wadeson has done it again - surprised us all with a Key Lime Pie Gin... Although his Three Wrens Distillery only started in August 2019, Nick has made an enormous impression with his often bold and very surprising flavors. Who hasn't heart of his crazy Apple Crumple Gin or the flavorful Bison Grass Gin with the little Bison Grass straw in the bottle - both of them which won a Gold Medal.
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Link to distillery:
Link to Danish webshop:
Link to High On Gin's Facebook page (DK):
Link to High On Gin's Instagram page (UK):
Chapters:
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Recipe here for the yuzu tart:
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Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Gelée de champagne.
Voici la recette en détail :
Pour 1 pot de 25 cl
TEMPS TOTAL : 3 min
Préparation : 2 min
Cuisson : 1 min
Ingrédients :
20 cl de champagne
5 cl d'eau
50 g de sucre
1 g d'agar-agar
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Etape 2 : Faites chauffer le mélange sur feu vif pour le porter à ébullition.
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