More Treat Than Trick: Sauternes and Sage Jelly

Growing up in the country and on a farm, it was commonplace to preserve as much of the summer’s harvest as possible. My parents and grandparents worked all spring, summer, and fall planting gardens, picking vegetables, tending fruit trees, picking berries, and then canning, freezing, and storing much of it for future use.  I can still see kitchen counters covered with Mason jars of green beans, tomatoes, and black raspberry jam, and the beauty of the jewel-tone colors as the sun shone through the glass and its hard-earned contents. It’s because of this seasonal tradition that I observed and participated in as a child that I appreciate the work that goes into preserving as well as the delight in enjoying something homemade. That’s why I love using a familiar recipe or even finding a new one each year to preserve something special to share. So, when I was leafing through epicurious cooking magazine recently and discovered a recipe for wine jelly–specifically, Sauternes and sage jelly, I knew I had to try it.  I’ve made fruit jams and jellies, pickles, and even chutney in the past, but I’ve never tried making wine jelly–until now.  The cooking magazine raved about this jelly, describing it as “sophisticated and subtle.”  It also stated that it was a delicious substitute to the green mint jelly that traditionally accompanies lamb. Actually, this sublime jelly is wonderful with any roasted or grilled meat and is a fantastic […]

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