Apricot-merlot jam
February 6, 2008
MAKES ABOUT 10 CUPS
4 1/2 cups cold water
3 tablespoons gelatin
6 cups dried apricots, minced
3 cups dried cherries, diced
2 cups sugar
1 cup Merlot
Place 1/2 cup cold water in a small mixing bowl. Add gelatin, stir and allow to rest until dissolved. Place dried fruits and sugar in a stockpot. Bring mixture to a boil. Add Merlot to the pot and simmer for 2 minutes to burn off alcohol. Add gelatin mixture and return liquid to a boil. Remove from heat and chill in the refrigerator for at least 2 hours. Serve alongside a selection of toasted bread, cheese, salumi and bruschetta.
D.O.C. Wine Bar
Nutrition facts per serving: 120 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 30 g carbohydrates, 0 g protein, 5 mg sodium, 1 g fiber
