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Wine Jelly?

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  • KrissyWats Mar 20, 2005 05:28 PM
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Last night we visited a French restaurant and one member of our party got the cheese plate after our meal. This included a really yummy wine jelly (presumably red, since the jelly was a beautiful cabernet color).

Does anyone have any favorite recipes for this? The taste was not too strong, very light with just the right amount of wine flavor. I'd never had this before and thought it was wonderful. Any thoughts?

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  1. It's described on the menu as "Red Port Gelée", to be a bit more specific.

    1. To make up for going all pageant mom about the muffins here is a recipe from Christine Ferber's 'Mes Confitures'.

      pinot noir jelly
      3cups 2oz pinot noir
      1 1/2 lbs granny smith apples
      3cups 2oz. water
      4 2/3 cups sugar
      juice of 1 small lemon
      rinse, core apples, cut into quarters without peeling. put fruit in preserving pan, cover with water. bring to boil, let simmer low heat 30 min. apples will be soft.
      pour through chinois, press lightly on fruit. filter second time through cheesecloth you have soaked and wrung out. let juices run freely. let sit overnight in fridge.
      measure 2c. 1 oz of juice leaving any residue at bottom of bowl. pour apple juice, wine, sugar and lemon juice into preserving pan and simmer. skim carefully and continue cooking on high heat 10 to 15 min, stirring gently. skim again if necessary. return to boil, check set. jar and seal.

      Whew!

      1. For what it's worth, the Trappist Preserves (made in Spencer, MA) line of jams includes a port wine and champagne jellies. For some reason, there are always some at the Christmas Tree Shops. Most Stop & Shops in the Northeast also carry some.

        Link: http://www.bostonphoenix.com/archive/...

        1. Going through my files, I found recipes for Port Wine Jelly and Rhine Wine Jelly. Since I never have either on hand I came here to see what other ideas there are, and found three posts all from around 10 years ago. This is the only one with a recipe, and not for a straight wine jelly.
          My recipes call for wine, sugar and liquid pectin.
          Anyone ever made wine or champagne jelly? Any advice? Seems like a good Christmas gift, at the very least.