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Mexican Sangria Jelly

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1882
Energy (kCal)5314.8
Carbohydrates (g)1329.5835
Total fats (g)0.4676
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare jars per safe canning practices. | 2. Heat the wine, orange and lemon juice in a pan. | 3. Add the sugar and stir until it dissolves. At this point careful not to over heat because it could cause bitterness. | 4. Bring the mix to a boil and add the Cointreau and pectin. | 5. Stir the mixture constantly, boiling for 1 minute before removing it from the heat. | 6. Add the jelly to the prepared canning jars. | 7. Apply the lids and process the jars in 250-degree water baths for 10 minutes to seal the jelly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    burgundy wine 3 1/2 cups - - - -
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    lemon juice 6 tablespoons 20.13 6.3135 0.3202 0.2196
    liquid pectin 2 packages - - - -
    sugar 6 1/2 cups 5238.87 1310.374 0.0 0.0
    cointreau liqueur 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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