Categories: Condiment, Toppings, Preserve 
      Yield: 6 servings 
  
  3 1/2 c  Fresh orange juice, strained        1    Box powdered light fruit 
  1 1/2 c  Good quality sauterne                    -pectin 
      1 ts Fresh lemon juice                   6    Sprigs fresh tarragon, 
  3 1/4 c  Sugar                                    -optional 
  
  Servings: makes 6 - 1/2 pint jars Notes: 
   
  Sauterne may be replaced by other white wines in this sweet tart jelly. The 
  flavor lends itself for use both as a spread on breads and as a meat glaze. 
  It can also be reheated for use as a dessert sauce on ice cream, sliced 
  oranges, or berries. 
   
  Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix 
  together 3/4 cup sugar and the powdered light fruit pectin. Add to wine 
  mixture. Cook over high heat, stirring constantly, until mixture comes to a 
  hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring 
  constantly. Boil for 1 minute. Remove from heat and skim off foam with 
  metal spoon. Immediately pour into hot sterilized jars, add optional sprigs 
  of tarragon, if desired, and vacuum seal (hot water bath method, or can be 
  refrigerated up to 6 weeks). 
   
  Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 
   
  From: Sallie Austin