City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Rose Wine Jellies

May/June 2018

by Julie Van Rosendaal

Yes, you can make your own wine jellies that actually taste of wine and aren’t as hard on your teeth as what you find in a store! Rosé has good colour and flavour, but the recipe works with white or red, too – a great way to use up the last cup in a bottle, or some prosecco that has gone flat.

1 c. rosé wine (red or white wine works too)

1/2 c. sugar

2 pkg. unflavoured gelatin

1 drop red food colouring (optional)

sugar, for coating

In a medium saucepan, stir together the rosé and sugar and sprinkle the gelatin over top; let stand for a few minutes to soften. Set over medium high heat and bring to a simmer, stirring until the sugar and gelatin have dissolved. Stir in a drop of food colouring if it’s not quite pink enough.

Pour into a loaf pan (or small silicone candy moulds, if you have them) and refrigerate until firm. Cut into small 1/2-inch cubes and roll in a shallow dish of sugar to coat.

Makes about 100 jellies.

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