White Wine Jelly

1. 1

   Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.

2. 2

   Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.

3. 3

   Continue stirring till the sugar dissolves & remove the pan from the heat.

4. 4

   Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.

5. 5

   Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.

6. 6

   Refrigerate & chill thoroughly till well-set. Unmold & serve.

7. 7

   SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.

8. 8

   NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.