Lemon Sage Wine Mustard By Ball Canning Recipes

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ROSE WINE WITH SAGE AND LEMON



Rose Wine with Sage and Lemon image

Provided by Giada De Laurentiis

Categories     beverage

Time P1DT10m

Yield 4 to 6 servings

Number Of Ingredients 3

1 (750-ml) bottle rose wine
8 fresh sage leaves, bruised
1 lemon, zested

Steps:

  • Combine the wine, sage, and lemon zest in a clear glass container. Cover and let stand at room temperature for 1 day. Strain the wine into a pitcher and discard the solids. Cover the wine and refrigerate until cold.

LEMON SAGE WINE MUSTARD



Lemon Sage Wine Mustard image

From my food preservation group files. They suggest stirring this into vegetable salads or serving it with grilled meat and veggies.

Provided by dicentra

Categories     < 30 Mins

Time 30m

Yield 5 4oz jars

Number Of Ingredients 7

1 bunch sage
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
2 grated lemons, zest and juice
1/2 cup honey
1/4 teaspoon salt

Steps:

  • Finely chop enough sage leaves to measure 1/3 cup. Set aside.
  • Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small saucepan with white wine.
  • Bring to a boil over medium heat, stirring and pressing sage to release flavor.
  • Remove from heat. Cover tightly and let steep for 5 minutes.
  • Transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid.
  • Discard solids and return liquid to saucepan. Add mustard seeds.
  • Cover nd let stand at room temperature until seeds absorb most of the moisture, about 2 hours.
  • In a blender or food processor combine marinated mustard seeds (with the liquid) and vinegar. Process until blended and most of the seeds are well chopped. (You want to retain a slightly grainy texture).
  • Transfer mixture to a stainless steel saucepan and add the lemon zest, lemon juice, honey, salt and reserved finely chopped sage.
  • Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently until volume is reduced by a third, about 20 minutes.
  • Ladle hot mustard into prepared jars leaving a 1/4" headspace. Check for air bubbles and adjust headspace if needed.
  • Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

Nutrition Facts : Calories 258.4, Fat 7.7, SaturatedFat 0.4, Sodium 120.7, Carbohydrate 38.2, Fiber 4, Sugar 30, Protein 6.8

LEMON-SAGE WINE MUSTARD BY BALL CANNING



LEMON-SAGE WINE MUSTARD BY BALL CANNING image

Categories     Carrot

Number Of Ingredients 8

1 bunch fresh sage
3/4 cup dry white wine
3/4 cup yellow mustard seeds
1 cup white wine vinegar
Grated zest and juice of 2 large lemons
1/2 cup liquid honey
1/4 teaspoon salt
5 (4 oz) glass preserving jars with lids and bands

Steps:

  • FINELY CHOP enough sage leaves to measure 1/3-cup and set aside. COARSELY CHOP remaining sage leaves and stems to measure 1/2-cup and place in a small stainless steel saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes. TRANSFER sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE marinated mustard seeds (with liquid) and vinegar in a blender or food processor fitted with a metal blade. Process until blended and most seeds are well chopped, but retaining a slightly grainy texture. TRANSFER mixture to a stainless steel saucepan and add lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently, until volume is reduced by a third, about 20 minutes. LADLE hot mustard into hot jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes about 5 (4 oz) jars

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