How to Make Wine Jelly
Jelly made from wine? It may sound odd, but it's a wonderful preserve that can top everything from pancakes to roast chicken. Depending on the type of wine used, the jelly can even be used for glazing pork loin and lamb. Wine jelly can be made from either red or white wine. Sweeter wines produce a jelly that can be served with breakfast or afternoon tea. Jellies made from dry wine can produce a savory topping for crackers and are a perfect glaze for meats.Red Wine Jelly
2 cups dry red wine (Cabernet, Merlot, Zinfandel)
2 shallots, finely minced
2 cloves garlic, sliced in halves
1 teaspoon pepper
1 - 12ounce jar red currant jelly
Bring wine to boil in a saucepan. Add shallots, garlic, and pepper to wine and stir. Bring to low boil for ½ hour or when wine has reduced to about 2 to 3 tablespoons of syrup. Don't let it burn. Reduce heat to low, and remove the pieces of garlic and stir in red currant jelly. Whisk occasionally, and let simmer until the jelly has incorporated into the syrup. Pour the jelly into jars and cool in the refrigerator at least one day before serving.
White Wine Jelly
1 cup cranberry cocktail
1 ½ cups sugar
Grated rind of one lemon and one orange
2 small packages of unflavored gelatin
¾ cup boiling water
1 cup white wine (Riesling or Sauvignon Blanc)
In a small saucepan, bring cranberry cocktail, sugar, and rind to a boil. Simmer for 10 minutes on low. In bowl, dissolve gelatin in water. Strain cranberry mixture through a sieve into a jelly mold. Throw away rinds. Pour gelatin into mold and stir. Cool for 30 minutes and add wine. Stir and refrigerate until set.
