Cab Wine Jelly
By Chef David Hall
I taught a class last Thursday at my favorite Wine and Cheese sauce in Ahwatukee, Wedge and Bottle. One of the dishes I presented was Pears poached in Cabernet Sauvignon. This is a classic French dessert that is rather light and not overly sweet. When paired with Rogue Creamery’s Smokey Blue cheese smoked with hazelnut shells you have a winning combination, and yes, their blue cheese is gluten-free.
Another was my Cabernet Jelly which was a hit and not surprisingly so. When paired with a slightly salty medium sharp cheese on a plain rice cracker you have a winning combination. It takes about 20 minutes to prepare and a few hours to chill so the jelly will set. Give it a try.
Chef David’s Cab Jelly
2 cups Sauvignon Cabernet wine
3 cups sugar
1 pinch cinnamon
¼ cup lemon juice
1 vanilla bean, split and seeded
3 ounces liquid pectin (Certo works well)
Combine the wine, sugar, cinnamon and lemon juice into a large sauce pan with the vanilla and the bean carcass and bring to a rolling boil while stirring.
Add the pectin and return to a rolling boil, boiling for at least one minute.
Remove from the heat and skim of any bubbles or film.
Pour into sterile canning jars and chill, preferably overnight.
Serve over cream cheese on GF crackers.
There are many other possible variations. Consider adding a Serrano Chili for a little extra snap, or mull the wine in your favorite mulling seasoning blend before making the jelly. White wines work well too. Try combining a Chardonnay with some fresh peeled and diced peaches. Also consider mint.
Until next week, be well and be blessed,
Chef David Hall