Champagne Cherry and Berry Jelly (Jello) Recipe #197111
Another internet find. Great for our hot summer Christmas. Use a 23cm non stick moulded cake tin to put the jelly into.
by Jewelies
20 min | 10 min prep
SERVES 6 -8
- 1 (750 ml) bottle sparkling white wine
- 1 1/2 cups caster sugar
- 5 teaspoons unflavored gelatin (powder)
- 300 g raspberries (2 punnets)
- 150 g blueberries (1 punnet)
- 300 g cherries
- In a saucepan heat the sparkling white wine and add the caster sugar and stir to dissolve through.
- Once hot add the cherries and heat through for around 5 minutes. Then remove liquid and cherries and put aside in a glass bowl.
- Completely dissolve the gelatine in 2 tablespoons of very warm water, stirring thoroughly.
- Stir gelatine through wine and cherries.
- Add the berries to the mixture and stir.
- Very lightly spray the moulded tin with canola spray.
- Ladle the mixture into the tin and cool to room temperature before placing plastic wrap over the tin and placing into the fridge.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 197111 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars