Champagne Cherry And Berry Jelly Jello Recipes

BERRIES IN CHAMPAGNE JELLY

Steps:

• In a large saucepan, sprinkle gelatin over cold water; let stand 2 minutes. Add sugar. Cook and stir over medium-low heat until gelatin and sugar are dissolved (do not boil). Remove from heat. Slowly stir in champagne and grape juice. , Transfer to a 13x9-in. dish coated with cooking spray. Refrigerate, covered, for 8 hours or overnight. Using a potato masher, gently break up champagne jelly. Layer jelly and berries in 12 dessert dishes. Refrigerate, covered, for at least 2 hours before serving.

CHAMPAGNE CHERRY AND BERRY JELLY (JELLO)

Steps:

• 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.

BERRY CHAMPAGNE JELLY (JELLO)

Steps:

• Sprinkle the gelatin evenly over cold water and allow the gelatin to absorb the water for 2 minutes in a saucepan.
• Over high heat, bring the water to a boil. Stir until the gelatin is fully dissolved. Remove from the heat.
• Transfer to a bowl, add the sugar, and stir until dissolved.
• Stir in the champagne and ginger ale.
• Refrigerate until thickened.
• Fold in the berries and spoon into 8 to 10 individual molds or 1 large (6 and a half to 8 cup) mold.
• Refrigerate until firm.
• Remove from mold, carefully, and serve.

BERRIES IN CHAMPAGNE JELLY

Steps:

• In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside.
• Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - do not stir.
• Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved.
• Remove the pan from the heat. Add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind.
• Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear bowls and pour the jelly over them.
• Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.

CHAMPAGNE JELLY

Steps:

• In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CHAMPAGNE JELLY

Steps:

• Sterilize 5 half-pint jars. Set aside.
• Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
• Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.