Dessert Wine Jelly Recipes

PORT WINE JELLY

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.

WINE JELLY

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.

WHITE WINE JELLY

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.

DESSERT WINE GELEES WITH CITRUS FRUIT

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

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.

CHAMPAGNE JELLY

Steps:

• Put the water and sugar into a small saucepan over a low to medium heat. Stir to dissolve the crystals, then raise the heat and bring to a boil. Reduce the heat, simmer for five minutes, then remove the pan.
• Pour the sparkling wine into a large heatproof bowl and add the gelatine. Set aside for about five minutes, or until the leaves are soft and squidgy.
• Take out the leaves, squeeze off as much liquid as possible, and add them to the sugar syrup.
• Whisk furiously until the gelatine has completely dissolved, then pour the syrup back into the bowl with the sparkling wine and whisk to combine.
• Allow to cool thoroughly, then refrigerate the jelly for about one hour.
• As soon as it starts to thicken, stir in the raspberries or other fruit.
• Divide the jelly between six glasses and cover them with cling film.
• Refrigerate for four to six hours, or until they have completely set and serve.

RED WINE JELLY

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.