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    You are in: Home / Recipes / White Wine Jelly Recipe
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    White Wine Jelly

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    twissis's Note:

    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)

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    Ingredients:

    Serves: 14

    Yield:

    2 oz se ...

    Units: US | Metric

    Directions:

    1. 1
      Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
    2. 2
      Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
    3. 3
      Continue stirring till the sugar dissolves & remove the pan from the heat.
    4. 4
      Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
    5. 5
      Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
    6. 6
      Refrigerate & chill thoroughly till well-set. Unmold & serve.
    7. 7
      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.
    8. 8
      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.

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    Nutritional Facts for White Wine Jelly

    Serving Size: 1 (55 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 36.9
     
    Calories from Fat 0
    73%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.2 mg
    0%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 5.1 g
    20%
    Protein 0.5 g
    1%

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