"Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres." — GONEZAP
Watch video tips and tricks
1 (750 milliliter) bottle
1 (2 ounce) package
Very easy to make, turned out well, tasted wonderful. I used a decent quality sparkling wine and the jelly was very flavorful. I've used this jelly with crepes, lamb, scones and on toast. Very versitile. I was confused by the one reviewer who said that the directions were confusing. There was no mention of water in the ingredient list because there is NO water in this recipe. Also, it does say in the directions when to add the sugar.
Turned out wonderful, but there are some mistakes in the directions which I figured out before I started.
Directions say stir in water - no amt. listed on ingredients.
Directions do not say when to add sugar. What it should read is stir in sugar and pectin. Makes a wonderful gift basket item!
This sounds good but does anyone know how this would turn out if you processed the jelly in a water bath canner so that it doesn't have to be refrigerated? Would this ruin the champagne flavor?
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 0
These tasty fried appetizers are a Southern favorite—and so easy to make!
See how to make a delicious sweet and salty party dip.
Dannon Yogurt is a perfect complement to all kinds of fish.