Fresh thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter. – Adell Shneer
- Portion size 1 serving
- Credits : Canadian Living Magazine: December 2006
- 1 3/4 cup Cabernet Franc wine
- 1 3/4 cup Merlot
- 1/4 cup red wine vinegar
- 2 large fresh thyme
- 3 1/2 cups granulated sugar
- 1 pouch liquid pectin
MethodIn 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.
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 0 mg
- Protein 0 g
- Calories 47.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g