{"id":1278,"date":"2011-05-01T10:37:58","date_gmt":"2011-05-01T10:37:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1278"},"modified":"2011-05-01T10:37:58","modified_gmt":"2011-05-01T10:37:58","slug":"fruchtsose","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/01\/fruchtsose\/","title":{"rendered":"Fruchtso\u00dfe"},"content":{"rendered":"<p>Konfit\u00fcre, feine Marmelade oder Gelee wird mit etwas Wein verd\u00fcnnt, aufgekocht und (wenn n\u00f6tig) nachges\u00fc\u00dft. Vor dem Anrichten verfeinert man es mit einem nu\u00dfgro\u00dfen St\u00fcck Butter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Konfit\u00fcre, feine Marmelade oder Gelee wird mit etwas Wein verd\u00fcnnt, aufgekocht und (wenn n\u00f6tig) nachges\u00fc\u00dft. Vor dem Anrichten verfeinert man es mit einem nu\u00dfgro\u00dfen St\u00fcck Butter.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[36],"tags":[],"class_list":["post-1278","post","type-post","status-publish","format-standard","hentry","category-sauce","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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