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)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
8
Yields:
14 2 oz servings
Serves:
14
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes