WINE

JELLY

Homepage TONI'S HOME

TONI'S KITCHEN

TONI'S CAFTANS

TONI'S MUSIC
FEATURED RECIPES

   Babyback Ribs

Babyback Ribs

       My Lemon
   Meringue Pie

Lemon Meringue

 

LINKS to SOME FAVORITES:

 Cheesecake for a Special Occasion
Happy Day Cake

Leite's Culinaria

Big Bob Gibson's BBQ Sauce

Sciabica's Great Olive Oil

Toni's Holiday Dinner
Toni's Holiday Dinner

Silver Bells

This is not a jelly to spread on toast, but and old-fashioned dessert jelly, cool and softly set. With a spoonful of whipped cream and a crispy cookie, it is a refreshing way to conclude the wonderful dinner you have prepared.

INGREDIENTS:

  2 envelopes Unflavored Gelatin, about 2 scant tablespoons

  • 1 cup Sugar

  • 1/2 cup Cold Water

  • 1 1/2 cups Boiling Water

  • 1/2 cup fresh Orange Juice

  • 3 tablespoons Lemon Juice

  • 2 cups dry White Wine, such as a Sauvignon Blanc

     

    Preparing the Wine Jelly:

    1. Combine the gelatin, sugar and cold water in a small bowl and let the mixture stand for 5 minutes to soften.

    2. Stir in the boiling water and cook over low heat for 5 minutes or until the sugar and gelatin are dissolved. Do Not Boil.

    3. Stir in the orange juice, lemon juice and wine. Pour into a bowl or individual dishes and chill the jelly for several hours. Serve it when it is set.

    You may also make a jelly with sherry or Madeira.

     

    		•

     Nutritional Information Per Serving: 8 Servings

    Calories: 159   Carbohydrates: 30 gm   Fat: 0 gm   Cholesterol: 0 gm
    Protein: 0 gm   Sodium: 14 mg   Fiber: 0 gm   Calcium: 9 mg
    Iron: 0 mg   Vitamin A: 32 IU   Vitamin C: 10 mg
    Percentage of Calories from Fat: 0%
    Percentage of Calories from Protein: 0%
    Percentage of Calories from Carbohydrates: 100%

    These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.

    TOP