PORT WINE JELLY
Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.
Provided by Mama Smith
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h30m
Yield 40
Number Of Ingredients 5
Steps:
- Pour the port into a large saucepan, and sprinkle in the pectin. Bring to a boil over high heat, stirring frequently. Once boiling, pour in the sugar, and stir until dissolved. Return the mixture to a boil, and stir in the butter until melted. Continue boiling for 1 minute, skimming and discarding any foam the forms on the surface.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Sodium 1.5 mg, Sugar 22.7 g
DESSERT WINE GELEES WITH CITRUS FRUIT
These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 1/2 dozen
Number Of Ingredients 7
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.
DESSERT WINE JELLY
Wine jelly has been an American favorite since the nineteenth century, when a gelatin dessert was referred to as jelly.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 6
Steps:
- Sprinkle gelatin on cold water in medium bowl to soften.
- Heat grape juice to boiling. Stir grape juice and sugar into gelatin mixture until gelatin is dissolved. Stir in wine.
- Pour into 6-cup mold. Refrigerate about 4 hours or until firm. Unmold onto serving plate. Serve with whipped cream.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 26 g, TransFat 0 g
WINE JELLY
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Provided by Juanita Peek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 40
Number Of Ingredients 4
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.
Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g
CHAMPAGNE JELLY FLUTES
The secret to keeping the floating bubbles in these champagne jellies is making sure your liquids are very cold, and cooling the mixture quickly so that the gelatin sets before the bubbles dissolve. Inserting the raspberry creates more bubbles, as the trapped gasses move around before the jellies are fully set. The result is a dramatic and festive sparkling treat best scooped with a spoon.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
- Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
- Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
- Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.
WHITE WINE JELLY
From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time)
Provided by twissis
Categories Jellies
Time 30m
Yield 14 2 oz servings, 14 serving(s)
Number Of Ingredients 8
Steps:
- Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
- Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
- Continue stirring till the sugar dissolves & remove the pan from the heat.
- Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
- Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
- Refrigerate & chill thoroughly till well-set. Unmold & serve.
- SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.
- NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.
Nutrition Facts : Calories 37, Sodium 2.2, Carbohydrate 5.9, Fiber 0.3, Sugar 5.2, Protein 0.6
RED WINE JELLY
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
Provided by Alex Hollywood
Categories Condiment
Time 35m
Yield Makes 200ml/7fl oz
Number Of Ingredients 7
Steps:
- Put the red wine, sugar, star anise, clove, cinnamon stick, allspice, vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.
Nutrition Facts : Calories 36 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
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