CHAMPAGNE AND SUMMER FRUIT WEDDING JELLY
Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
- Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
- Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
- Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.
BERRIES IN CHAMPAGNE JELLY
My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests. I sometimes serve this party-pretty fruit treat at brunch-just before the main dish. It's also sparkly and special enough to double as a light dessert. -Andrea Barnhoom, Scottsville, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in champagne and grape juice. , Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, for at least 2 hours before serving.
Nutrition Facts : Calories 218 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 4g fiber), Protein 2g protein.
CHAMPAGNE JELLY
When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it's made with just pink champagne, sugar and fruit pectin. -Gail Sheppard, Somerville, Alabama
Provided by Taste of Home
Time 25m
Yield about 3 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
CHAMPAGNE JELLY
Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.
Provided by GONEZAP
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 40
Number Of Ingredients 4
Steps:
- Sterilize 5 half-pint jars. Set aside.
- Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
- Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 20.5 g, Sodium 0.9 mg, Sugar 20.1 g
People also searched
More about "champagne and summer fruit wedding jelly recipes"
SPARKLING SUMMER FRUIT JELLIES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Strawberry RecipesCuisine British RecipesCalories 182 per serving
- Put the jelly cubes in a jug, pour over 100ml boiling water and stir until the jelly has dissolved. Cool, then slowly stir in the Prosecco – you should have about 600ml liquid.
- Divide the fruit between 6 x 150ml pretty glasses, then pour some of the jelly into each, to just cover the fruit. Cover and chill until the surface is just set – this holds the fruit in place, so it doesn’t float to the surface.
- Top up with the remaining jelly, cover and chill until set. They’re now ready to take to the picnic.
LUSCIOUS STRAWBERRY CHAMPAGNE JAM - DOWNTON …
From downtonabbeycooks.com
3.9/5 (11)Category Afternoon TeaCuisine EnglishTotal Time 50 mins
- In a heavy-bottomed pan combine the strawberries, sugar, pectin, and champagne and stir over low heat until the sugar has dissolved.
- Test the setting point by placing a teaspoon of jam on a chilled saucer. If the surface of the jam wrinkles when pushed, it is ready. If not, continue to simmer and test again. Allow jam to sit for 15 minutes in the pan to solidify a little; this will prevent the fruit from floating to the top when its in the jar.
- Ladle the jam into clean, warm sterilized jars. Cover with wax discs and seal immediately. The jam sets as it cools.
FRUIT & PROSECCO JELLY | FRUIT RECIPES | JAMIE OLIVER …
From jamieoliver.com
Cuisine BritishTotal Time 10 minsCategory DessertsCalories 169 per serving
- It freshens the palate and you can make it before you need it − it keeps for about four or five days.
- Use any combination of fruit, but not pineapple or kiwi fruit, as the jelly won't set if you do.First of all, decide whether you want to make one big jelly or small individual ones.
CHAMPAGNE AND SUMMER FRUIT JELLY - THE TELEGRAPH
From telegraph.co.uk
Estimated Reading Time 1 min
PINK CHAMPAGNE JELLIES WITH CHAMPAGNE CREAM
From deliaonline.com
CHAMPAGNE AND HONEY JELLY WITH SUMMER BERRIES - THE SOUTH …
From thesouthafrican.com
CHAMPAGNE JELLY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHAMPAGNE JELLY (FOR NEW YEAR'S DAY BRUNCH!)
From sprinklebakes.com
CHAMPAGNE JELLY - CUISINE MAGAZINE - FROM NEW ZEALAND TO …
From cuisine.co.nz
CHAMPAGNE JELLY RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
SPARKLING CHAMPAGNE JELLY - BAKING GINGER
From baking-ginger.com
BELLINI PEACH JAM WITH CHAMPAGNE - FEARLESS FRESH
From fearlessfresh.com
SMALL BATCH STRAWBERRY CHAMPAGNE JAM - THE …
From thesimple-sweetlife.com
RASPBERRY AND PINK CHAMPAGNE JELLY RECIPE
From womanandhome.com
THIS CLASSIC CHAMPAGNE JELLY IS A GREAT PARTY …
From ultimatefoodpreservation.com
CHAMPAGNE JELLY RECIPE - BBC FOOD
From bbc.co.uk
CHAMPAGNE JELLY - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
SUMMER BERRIES IN CHAMPAGNE JELLY - BRENDA GANTT
From cookingwithbrendagantt.net
SUMMER FRUIT JELLY - CINNAMON AND KALE
From cinnamonandkale.co.uk
You'll also love