Spreadable Booze: Prosecco Preserves

Here at Endless Simmer headquarters, we’re considering whether or not to rename our blog 100,000 ways to turn booze into food. From popsicles and cakes to jell-o shots and chicken, there’s nothing better than edible alcohol, right?

Now we’ve even got the pros in on it. Chef John Eisenhart of Pazzo Ristorante in Portland, Oregon likes to take leftover wine and turn it into delicious, boozy jam, and he was kind enough to share his recipe for prosecco preserves with ES. Warning: this ain’t your average jelly recipe; it’s more for aspiring Top Chef-testants, so have your CO2 canister at the ready.

Prosecco Preserves

1/2 bottle prosecco
1 c sugar
2 strips lemon zest
1/4 oz pectin
1 strip lemon zest
½ strip orange zest

Mix sugar and pectin. In a pot, combine all ingredients. On low flame, slowly bring pot to a boil and stir frequently. Simmer for 5 minutes. Set aside. When prosecco is warm (not hot, not cold) place in a CO2 canister with a new cartridge.

At this point, get a container that holds ice water and a wide bottomed pan to fit inside. Slowly release the CO2 pressure into the cold pan. This will ‘arrest’ the bubbles into the gel. Refrigerate.

Chef Jon suggests serving it with any northern Italian cheeses like gorgonzola, fontina, parmesan, ubriaco, fruit, and grain bread. Lasts two weeks.

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  • erica January 23, 2012  

    i am going to make wine jelly soon to give as gifts. good stuff.

  • ML January 24, 2012  

    I actually had this with a lambrusco jelly served alongside foie gras at Il Pittore in Philly last week. I didn’t really think it went well with the foie, but I bet it’d be great with some cheese….

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