Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Maple Lime Cranberry Wine Jelly
- Ready in: 30 minutes prep; 30 minutes to cook
- Serves: 6
- Complexity: medium
Recipe by Claire Fitts.
- 3 cups cranberry wine, divided
- 3 tbs. lime juice
- 2 tsp. Pomona’s Universal Pectin calcium water*
- 2 tsp. Pomona’s Universal Pectin*
- 1 cup Vermont maple syrup
In a small saucepan, mix together 2 cups of cranberry wine, lime juice and calcium water. Bring to a boil. In a separate small bowl, whisk together the remaining cup of cranberry wine and the pectin. While whisking the boiling mixture in the pan, pour pectin mixture into the pan and whisk vigorously for 1–2 minutes, or until the pectin is dissolved. Whisk in the maple syrup and return the mixture to a boil. Remove from heat, let cool, and enjoy! Makes 4 cups.
*Pomona’s Universal Pectin is a low-sugar pectin that comes with the calcium water and can be purchased at most natural foods stores.