Name: Sauternes and Sage Jelly
Cook time: 20 min
Total time: 1 day
Yield: Makes about 2 cups
Ingredients: 1/2 cup boiling-hot water; 2 tablespoons chopped fresh sage; Pinch of turmeric (for yellow color; optional); 1 1/2 cups Sauternes (from a 375-ml bottle); 3 1/2 cups sugar; 1/8 teaspoon salt; 1 Turkish or 1/2 California bay leaf; 1/2 cup liquid fruit pectin; 4 (1/2-pint) canning jars with lids and screw bands; an instant-read thermometer

We ran many jelly recipes in the 1940s, but this one impressed us the most. Sophisticated and subtle, it makes a light, delicious alternative not only to the shocking-green mint jelly that often accompanies lamb but even to gravy: Try it with any roasted or grilled meat. It's also an indispensable condiment for blue cheese.

Cooks' notes:

· Be sure to check the expiration date on your pectin to ensure freshness. · Let jelly stand in jars at least 1 day for flavors to develop. · Jelly keeps in sealed jars in a cool dark place 5 to 6 months.

Recipe notes

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