GRAPE JUICE GELATIN
Glistening cubes of gelatin flavored with grape juice make a cool, light, and refreshing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Combine grape juices. Pour 1 cup combined juice into another bowl; sprinkle gelatin over. Let stand to soften, 5 minutes.
- Bring sugar and 1 cup juice to a boil over medium-high heat, stirring to dissolve. Add to gelatin mixture; whisk to dissolve gelatin.
- Stir remaining 2 cups juice into gelatin mixture. Pour into a 9-by-13-inch Pyrex pan, cover, and refrigerate to set, 2 hours.
- When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.
GRAPE GELATINS
Making these fruit-flavored gelatin desserts from scratch is easy and takes only minutes, but allow at least two hours for them to set in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 5
Steps:
- In a small bowl, sprinkle gelatin over 1/2 cup cold water; let soften.
- Meanwhile, place grapes, sugar, and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer, mashing occasionally with a spoon or potato masher, until grape skins are loosened, 10 to 15 minutes. Stir in softened gelatin until dissolved.
- Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (add water if necessary to yield 3 cups); discard solids. Divide mixture evenly among four serving glasses; refrigerate until set, at least 2 hours.
- In a small bowl, stir together sour cream and honey; spoon over gelatins, dividing evenly, and spread gently to edges. Serve immediately or chill up to 2 days. Just before serving, garnish with halved grapes.
CONCORD GRAPE GELATIN WITH ROASTED PEANUTS
Look for the ripest and plumpest grapes you can find to yield a sweeter and more vibrant-purple dessert. For an even more elegant presentation, unmold the jellies: Run a knife carefully around the edge and warm the bottom of each ramekin in a hot-water bath before inverting it onto a dessert plate (shake the jelly loose). If you have graham crackers on hand, crush and sprinkle them on top of the whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the grapes, sugar, 1/4 cup heavy cream and 1/2 cup water in a medium saucepan over medium heat. Cook, partially covered, stirring occasionally, until the grapes are soft and the sugar has melted, about 10 minutes. Test one of the grapes to see if it is soft enough by pressing it against the side of the pot: If it smashes easily, it is ready; set aside to steep for 5 minutes.
- Put 1/2 cup cold water in a medium bowl and sprinkle the gelatin on top. Let sit until the gelatin is fully absorbed (Do not stir.) Strain the hot grape mixture into the gelatin, whisking gently. Press on the solids in the strainer to extract as much liquid as possible. Discard solids. You should have 3 cups liquid. Skim foam if desired.
- Pour the mixture into six 4-ounce jelly jars, ramekins or pudding cups. Chill until set, at least 2 hours and up to overnight.
- Before serving, whip the remaining 1/3 cup heavy cream to soft peaks with a hand mixer. Dollop the cream on top of the jellies and sprinkle with the peanuts.
HOMEMADE GRAPE JELLO/GELATIN
Make and share this Homemade Grape Jello/Gelatin recipe from Food.com.
Provided by Codychop
Categories Gelatin
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over 1/2 cup water in medium sized mixing bowl.
- Let sit.
- Put grapes, sugar and 1/2 cup water into pot and bring to a boil.
- Reduce heat and simmer 12 minute.
- Using potato masher, smash the grapes in the pot to get all the juices out.
- Using a ladle, scoop out the juice into a fine mesh strainer over the bowl of gelatin.
- Press on the skins to get all the juice out.
- You should get about 2 cups of juice (+/- 1/4 cup either way should work fine).
- Pour into a greased loaf pan and chill until firm (3 hours).
- Cut into cubes and serve with sweet cream if desired.
Nutrition Facts : Calories 177.6, Fat 0.3, SaturatedFat 0.1, Sodium 11.4, Carbohydrate 43.3, Fiber 1.5, Sugar 38.8, Protein 4.2
GRAPE JELLY
This is a short and simple grape jelly recipe.
Provided by JELLYKO
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 15m
Yield 48
Number Of Ingredients 3
Steps:
- Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results.
- Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
- Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 24.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 24.2 g
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