Red Wine Mint Jelly Recipes

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.

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.

Steps:

• Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
• Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
• Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
• Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
• To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

Steps:

• In a food processor or blender blend together the mint, the rosemary, and 1 cup of the wine until the herbs are chopped fine and transfer the mixture to a bowl. In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture, and let the herb mixture stand, covered, for 45 minutes. Strain the herb mixture through a sieve lined with several layers of rinsed and squeezed cheesecloth set over a large measuring cup, pressing hard on the solids,and add 1/4 cup of the lemon juice. (There should be exactly 2 cups liquid; if there is less add enough of the additional lemon juice to measure 2 cups liquid.) Transfer the liquid to a kettle, stir in the sugar, stirring until the mixture is combined well, and bring the mixture to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, and boil it, stirring constantly, for 1 minute. Remove the kettle from the heat, skim off any foam with a large spoon, and ladle the mixture immediately into 4 sterilized 1/2-pint Mason-type jars, filling the jars to within 1/8 inch of the tops. Wipe the rims with a dampened cloth and seal the jars with the lids. Invert the jars for 5 minutes and turn them upright. (Instead of being inverted, the jars may be put in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 1 to 2 inches and bring it to a boil. Process the jars, covered, for 5 minutes, transfer them with tongs to a rack, and let them cool completely.) Store the jars in a cool, dark place.

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.

Steps:

• In a small saucepan, combine wine, orange peel, juice, cinnamon stick and cloves; bring just to a simmer (do not boil) over medium-low heat. Reduce heat; simmer gently, uncovered, 10 minutes to allow flavors to blend. Let stand 1 hour., Line a 9x5-in. loaf pan with foil; coat foil with cooking spray. Strain wine mixture, discarding orange peel and spices. Return mulled wine to saucepan; stir in pectin and baking soda. Heat over medium-high heat., Meanwhile, in a large saucepan, combine sugar and corn syrup; bring to a full rolling boil over high heat, stirring constantly. Stir in wine mixture. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary. Immediately pour into prepared pan. Let stand until set, about 5 hours or overnight., For coating, sprinkle 2 tablespoons sugar over a 14x12-in. sheet of parchment. Invert candy onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; coat with remaining sugar., Transfer candies to a wire rack. Let stand, uncovered, at room temperature overnight. Store in airtight containers up to 1 week.

Steps:

• Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
• Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

Steps:

• 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
• 2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
• 3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
• Variation: Lemon Balm Jelly
• Use lemon balm leaves in place of the mint and omit the jalapeño peppers.

Steps:

• Prepare an ice-water bath; set aside. Add 1/2 cup water and the apple juice to a medium bowl; sprinkle with gelatin. Let soften about 5 minutes. Combine wine and sugar in a small saucepan; bring to a boil over high heat, stirring occasionally to dissolve sugar. Reserve 8 blackberries for garnish; add remaining blackberries to the saucepan. Reduce heat, and simmer 5 minutes. Slowly stir hot wine mixture into gelatin mixture. Transfer bowl to ice-water bath, and stir gently until cool, about 5 minutes.
• Pour mixture into a 9-by-5-by-2 1/2-inch nonreactive metal loaf pan. Refrigerate, covered, until set, about 45 minutes, or up to overnight. To unmold, set pan in warm water until gelatin loosens, about 2 seconds; invert onto a cutting board. Use a knife to break seal along edges if necessary. Cut gelatin into 1 1/2-inch cubes. Divide among 4 small bowls. Garnish each with 2 blackberries and mint leaves.