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
JELLIED CHAMPAGNE DESSERT
This refreshing dessert looks just like a glass of bubbling champagne.-Vickie McLaughlin, Kingsport, Tennessee
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is dissolved. Stir in sugar. Remove from heat; stir in remaining grape juice. Cool to room temperature., Transfer gelatin mixture to a large bowl. Slowly stir in champagne. Pour half of champagne mixture into eight champagne or parfait glasses. Add 1 strawberry to each glass. Refrigerate glasses and remaining gelatin mixture until almost set, about 1 hour. , Place reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill until set, about 3 hours.
Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHAMPAGNE BLUSH JELLY
Make and share this Champagne Blush Jelly recipe from Food.com.
Provided by LaJuneBug
Categories Jellies
Time P1DT30m
Yield 6 8-oz jars
Number Of Ingredients 5
Steps:
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine raspberry juice and lemon juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in champagne. Skim off foam if necessary.
- Ladle hot into hot jars leaving 1 /4 inch. Wipe rim. Center lid on jar. Apply band until it's fingertip tight.
- Process in a boiling boiling water canner for 10 minutes, adjusting for altitude. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
Nutrition Facts : Calories 586.3, Sodium 19.2, Carbohydrate 143, Fiber 0.8, Sugar 133.9, Protein 0.1
CHAMPAGNE JELLY
Make and share this Champagne Jelly recipe from Food.com.
Provided by TishT
Categories Jellies
Time 35m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- Thoroughly mix pectin and water in large saucepan.
- Bring to boil over high heat and boil 1 minute, stirring constantly.
- Reduce heat to medium and immediately add champagne and sugar.
- Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.
- Remove from heat.
- Skim off foam with metal spoon if necessary.
- Pour quickly into hot sterilized half-pint jars.
- Seal at once with 1/8-inch hot paraffin or canning lids.
- Serve with poultry or meat.
Nutrition Facts : Calories 640.7, Sodium 23.1, Carbohydrate 143.9, Fiber 0.7, Sugar 134.3, Protein 0.1
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