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Rowanberry sparkling wine jelly

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Ingredients for 1 servings:

  • 2 kg rowan berries
  • 750 ml sparkling wine or Prosecco
  • 2 packs of gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 20 minutes

Pick the rowanberries and place them in the freezer for at least 24 hours. The longer the berries are in the freezer, the more juice they will release. Thaw the berries slightly and place them in a juicer. Combine 750 ml of rowanberry juice, the sparkling wine, and the gelling sugar in a saucepan. Stir continuously and bring to a boil. Cook for 4 minutes according to the package instructions. Pour the jelly into suitable jars while still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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