The weekend is here, yay! I am extra excited because my good friend from college and her husband are on their way to visit. My kitchen was on fire (not literally!) yesterday between cooking and baking.
When it comes to small appetizers, I love cheese and crackers. Served with a tomato jam (or any jam) and a glass of red wine, Mmmm. A few days ago I had a brilliant idea (at least for me…) to make a wine jelly. Ok, it turns out that it already existed…(It’s tough to invent new things these days!)
It would pair perfectly with a slice of cheese and crackers and it was something new. And you know what? It’s super easy to make it, but it requires a little patience with the process. Since it was my first time making it, I didn’t know what to expect and I had no idea how long it would take for the wine to set as a jelly.
For this recipe, I used a Spanish Tempranillo red wine. You can use your favorite wine,but I wouldn’t use a bad red wine (you will have to eat it!). I also wouldn’t use a $30 bottle of wine either. Let’s check it out!
- 1 bottle red wine
- 1 1/4 cups granulated sugar
- 1 envelope gelatin (I used Knox brand)
Pour the wine into a pot and bring it to boil. Add the sugar, stir for a minute and reduce the heat to low. Let it simmer for 40 minutes stirring occasionally. Add the gelatin and stir for 2 to 3 minutes until fully incorporated and let it simmer for 1 minute.
Transfer the wine to a bowl and let it cool. Once its cold, keep it in the fridge with wax paper and wait until it thickens… it takes about 15 to 20 hours. From there, you can serve it immediately or using sterile canning techniques, store it for later.
Enjoy and Bon profit!