Blackberry Red Wine Gelatin Recipes

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
• In a large bowl, combine the cake mix and gelatin.
• Add the eggs, oil and wine.
• At low speed, beat just until moistened.
• Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
• Pour in the Bundt pan and bake for 45-50 minutes.
• Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
• While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
• Let the cake sit for 30 minutes to absorb the glaze.
• Turn the cake out of the pan and completely cool.
• Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
• (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
• To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot.
• Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.
• Return to a rolling boil.
• Boil hard 1 minute, stirring constantly. Remove from heat.
• Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace.
• Tighten 2 piece lids.
• Process for 5 minutes in boiling water bath.

Steps:

• Puree blackberries in processor. Pour puree into fine strainer set over 4-cup measuring cup. Press on solids to extract as much as possible. Discard solids remaining in strainer. Measure 3 cups puree (reserve any remaining puree for another use).
• Stir 1 cup grape juice, sugar and lemon zest into blackberry puree.
• Pour remaining 7 tablespoons grape juice into small saucepan. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Stir gelatin mixture over medium-low heatuntil gelatin dissolves, about 1 minute (do not boil).
• Gradually whisk warm gelatin mixture into puree mixture. Transfer to 8x8x2-inch glass baking dish. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep chilled.
• Variation: Blackberry Parfaits.
• Mix 3 cup blackberries and 4 T sugar in medium bowl. Let stand at room temperature at least 1 hour and up to 3 hours, tossing occasionally.
• Spoon generous 1/4 cup blackberry gelatin into each of 8 parfait glasses or wine glasses. Top with a few sweetened blackberries. Spoon about 1/3 cup sweetened vanilla whipped cream over. Repeat layering. Top with a few more berries. Serve.

Steps:

• Sprinkle gelatin into water in a small bowl.
• Add sugar and salt.
• Heat wine and pour into gelatin.
• Stir until solids are dissolved.
• Add orange juice and lemon juice.
• Pour into 4 stemmed glasses.
• Chill until firm.
• Top with a dollop of whipped cream before serving.

Steps:

• Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
• Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.
• Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
• To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.