WINE JELLY
An easy adult appetiser served best with cheese
Provided by Angela Coleby
Categories Appetizer
Time 10m
Number Of Ingredients 2
Steps:
- Add the vege-gel or gelatine to the wine and stir.
- Pour into a saucepan and gently heat, stirring for 2 minutes.
- Remove from the heat, allow to cool slightly and then pour into moulds or dishes.
- Place in the fridge to set.
- Serve with cheese
Nutrition Facts : ServingSize 1 serving, Calories 34 kcal, Carbohydrate 0.8 g, Protein 0.5 g
WINE JELLY
This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.
Provided by Sandaidh
Categories Jellies
Time 30m
Yield 6-8 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine sugar and wine in a large saucepan.
- Mix well.
- Cook over medium heat, stirring continuously, until sugar is dissolved.
- Remove from heat.
- Add liquid pectin and mix well.
- Skim off any foam and discard.
- Pour immediately into hot, sterilized jars and seal.
- Let cool.
RED WINE JELLY
This easy low sugar wine jelly is delicious with cheese or on sandwiches, and makes an ideal host gift. Stock your fridge for the holidays! Recipe adapted from America's Test Kitchen
Provided by Sue Moran
Categories Appetizer
Number Of Ingredients 4
Steps:
- Pour your bottle of wine into a heavy bottomed pot.
- Lightly crush the cardamom pods with the side of a rolling pin and add them to the pot. Don't lose any of the little black seeds! Bring the pot to a simmer, then turn off the heat and let steep for 20 minutes.
- Strain the cardamom from the wine and return the wine to the pan.
- Mix 1/4 cup of the sugar, the pectin, and 3/4 cup water in a small bowl and stir to combine. Add to the wine and bring to a boil over high heat, whisking constantly.
- Once the wine is at a boil, add the remaining 1/2 cup sugar, and continue to stir or whisk until the mixture is boiling again. Boil for 2 minutes, stirring all the time.
- Remove from the heat and skim any foam off the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars rather than one or two large ones.
- Let cool completely at room temperature, then cover and refrigerate for 12 - 24 hours until firm. The jelly will keep in the refrigerator for up to 2 months, I don't recommend freezing.
Nutrition Facts : ServingSize 1, Calories 23 kcal
SURE.JELL WINE JELLY
Combine zinfandel wine, sugar and fruit pectin to make gleaming jars of homemade SURE JELL Wine Jelly. Wine jelly goes perfectly with cheese and crackers!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Measure wine into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
RED WINE JELLY
"This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white."
Provided by Nana Lee
Categories Jellies
Time 20m
Yield 40 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109.8, Sodium 3.9, Carbohydrate 24.6, Fiber 0.1, Sugar 22.7
PORT WINE JELLY
Fredricksburg Texas has some of the best Texas wineries close by. While experimenting with a great port I found there, I came up with this beautiful, jeweled jelly. It's easy to make for a gift basket.
Provided by Mama Smith
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h30m
Yield 40
Number Of Ingredients 5
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.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 23.1 g, Cholesterol 0.1 mg, Fat 0.1 g, Sodium 1.5 mg, Sugar 22.7 g
RED WINE JELLY
This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season
Provided by Alex Hollywood
Categories Condiment
Time 35m
Yield Makes 200ml/7fl oz
Number Of Ingredients 7
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.
Nutrition Facts : Calories 36 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar
WINE JELLY
Steps:
- Soak the gelatin in cold water. Pour boiling water over and add sugar. Mix to thoroughly dissolve gelatin and sugar. Add wine and lemon juice. Chill in a pretty bowl (cut or pressed glass is traditional). Serve a bowl of aforementioned custard sauce on the side so it can be added at the diners discretion. Posted by [email protected] (Michele L. Faison) to the Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
Nutrition Facts : Calories 2564 calories, Fat 0.014 g, Carbohydrate 609.7601 g, Cholesterol 0 mg, Fiber 0.188000002801418 g, Protein 12.3194 g, SaturatedFat 0.0098 g, ServingSize 1 1 Serving (1063g), Sodium 44.4425 mg, Sugar 609.572099997199 g, TransFat 0 g
WINE JELLY
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Provided by Juanita Peek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 40
Number Of Ingredients 4
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.
Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g
WINE JELLY WITH GRAPES
Provided by Food Network
Time 4h45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Stir the gelatin into 2 tablespoons of water, and set aside to soften. Put the sugar and wine in a saucepan, and heat to dissolve the sugar. Do not boil. Remove the wine from the heat and whisk in the gelatin until completely dissolved. Cool.
- Arrange the grapes in 6 ramekins or tea cups. Pour over the wine mixture. Cover, and chill several hours to set. To serve, run a knife around the edge of the molds and dip the bottoms into hot water for a few seconds, then invert onto serving plates.
- In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside.
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HOT PEPPER WINE JELLY - APPETIZER FOR HOLIDAY PARTIES
From alifeinthewild.com
Cuisine AppetizersCategory AppetizerServings 2Total Time 25 mins
- A lot of heat in hot peppers comes from the seeds. Remove seeds according to preference. Handle them carefully. Latex gloves make this process safer and can be stripped off outside in and thrown away. A few pulses in the food processor will mince the peppers. Large pieces might float to the top so small is good but pureed is too much.
- Combine the sugar, red wine vinegar and peppers in a non-aluminum four quart sauce pan. Stir well to start dissolving the sugar. Over high heat, bring the mixture to a full rolling boil (boils hard when stirred) for one minute. Add pectin and stir, bringing it back to a full rolling boil for one minute. Remove from heat. Ladle into sterilized jars and cover with lids and rings if you'll be hot water bathing this jelly. If you're going to store it in the fridge to use in the next two weeks, store it in jars in the refrigerator.
JELLY ROLL RECIPE - MELISSA ROBERTS | FOOD & WINE
From foodandwine.com
Servings 1Total Time 4 hrsCategory Desserts
- BAKE THE CAKE Preheat the oven to 350°. Grease a 10-by-15-inch rimmed baking sheet with butter, then line with parchment paper. Grease the paper with more butter and dust with flour, knocking out the excess. In a large bowl, using a hand mixer, beat the egg yolks at medium speed with 1/4 cup of the granulated sugar, the orange zest, extracts and salt until thickened and pale, about 2 minutes.
- In a clean bowl, using cleaned beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Sift the 1/4 cup of flour and cornstarch over the batter and fold in until the batter is just combined. Spread the batter evenly in the prepared pan and bake for about 15 minutes, until the cake is lightly browned and springs back when pressed.
- Dust the top of the cake liberally with confectioners’ sugar and place a clean kitchen towel on top. Invert the cake with the towel onto a cooling rack and peel off the parchment. Starting with one of the short sides, roll up the cake tightly but gently in the towel and let cool for 30 minutes.
- MAKE THE FILLING Meanwhile, in a small bowl, mix the preserves with the orange juice, then add the chopped strawberries. Carefully unroll the cake and let cool for 5 minutes. Spread the filling evenly over the entire surface of the cake. Starting at the short end, roll up the cake. Using a serrated knife and trim the ends. Using 2 spatulas, transfer the cake to a plate. Refrigerate, loosely covered, for 2 hours.
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From myrecipes.com
Servings 3
- Combine wine and sugar in a flat-bottomed kettle. Bring to a rolling boil, stirring frequently. Add liquid pectin, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
- Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process jelly in boiling water bath 5 minutes.
- Note: Wine Jelly may be poured into hot sterilized wine glasses; seal with a 1/8-inch layer of paraffin. Store in refrigerator until ready to use.
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