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Red Wine Cranberry Jelly Recipe

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This recipe for Red Wine Cranberry Jelly is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c cranberry juice
3 c fresh or thawed frozen cranberries
1 1/4 c sugar
1 c dry red wine
4 sprigs fresh thyme
3 pkg unflavored gelatin
Directions:
Directions:
In saucepan, bring cranberry juice, cranberries, sugar, wine and thyme to boil; reduce heat, cover and simmer until cranberries begin to break down, about 3 minutes.

Strain through fine-mesh sieve, reserving cranberries; discard thyme. Line same sieve with 3 layers of cheesecloth. Strain again; discard seeds.

In small saucepan, add 1/2 c water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over medium-low heat, stirring, until gelatin is melted. (Do not boil). Stir into juice mixture. Stir in reserved cranberries.

Rinse 6 c jelly mould or deep bowl. (Do not dry). Pour in cranberry mixture. Cover and refrigerate until set, about 12 hours. (Make-ahead: refrigerate for up to 3 days).

Dip mould into warm water for 5 seconds. Invert jelly onto serving platter, gently shaking to release.
Number Of Servings:
Number Of Servings:
6 curps
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Per tbsp- 17 cal

 

 

 

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