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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- 1Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
- 2Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
- 3Continue stirring till the sugar dissolves & remove the pan from the heat.
- 4Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
- 5Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
- 6Refrigerate & chill thoroughly till well-set. Unmold & serve.
- 7SERVING 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.
- 8NOTE: 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
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.2 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.3 g
- Sugars 5.1 g
- Protein 0.5 g