Cabernet Franc Wine Jelly
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Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter. – Adell Shneer
Servings: 4 cups (1 L)
Ingredients:
Cabernet Franc Wine Jelly (left) and Gwürtztraminer Wine Jelly (right)
Photography by Edward Pond
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 47 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 0 mg |
Suggested Recipes
-
1-3/4 cups (425 mL) cabernet franc or merlot wine
1/4 cup (50 mL) red_wine_vinegar
2 large sprigs fresh thyme
3-1/2 cups (875 mL) granulated sugar
1 pouch (85 mL) liquid pectin
Preparation:
In large saucepan, bring wine, vinegar and thyme to boil over high heat. Remove from heat; cover and let stand for 20 minutes. Strain through cheesecloth-lined sieve into clean saucepan.
Stir in sugar; bring to full rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring. Remove from heat. Stir in pectin; stir for 1 minute, skimming off any foam.
Pour into hot 1/2-cup (125 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Wipe rim. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Store in cool dark place for up to 1 year.
Stir in sugar; bring to full rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring. Remove from heat. Stir in pectin; stir for 1 minute, skimming off any foam.
Pour into hot 1/2-cup (125 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Wipe rim. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Store in cool dark place for up to 1 year.
Additional Information
- Variation
Gew?raminer Wine Jelly: Replace Cabernet Franc with Gew?raminer or Riesling and vinegar with lemon juice. Replace thyme with 1 strip each lime rind and Granny Smith apple peel and 2 dried apricots, halved.
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Source
Canadian Living Magazine: December 2006
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