Grape Gelatins Recipes

GRAPE GELATINS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup cold water; let soften.
• Meanwhile, place grapes, sugar, and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer, mashing occasionally with a spoon or potato masher, until grape skins are loosened, 10 to 15 minutes. Stir in softened gelatin until dissolved.
• Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (add water if necessary to yield 3 cups); discard solids. Divide mixture evenly among four serving glasses; refrigerate until set, at least 2 hours.
• In a small bowl, stir together sour cream and honey; spoon over gelatins, dividing evenly, and spread gently to edges. Serve immediately or chill up to 2 days. Just before serving, garnish with halved grapes.

HOMEMADE GRAPE JELLO/GELATIN

Steps:

• Sprinkle gelatin over 1/2 cup water in medium sized mixing bowl.
• Let sit.
• Put grapes, sugar and 1/2 cup water into pot and bring to a boil.
• Reduce heat and simmer 12 minute.
• Using potato masher, smash the grapes in the pot to get all the juices out.
• Using a ladle, scoop out the juice into a fine mesh strainer over the bowl of gelatin.
• Press on the skins to get all the juice out.
• You should get about 2 cups of juice (+/- 1/4 cup either way should work fine).
• Pour into a greased loaf pan and chill until firm (3 hours).
• Cut into cubes and serve with sweet cream if desired.

CONCORD GRAPE GELATIN WITH ROASTED PEANUTS

Steps:

• Combine the grapes, sugar, 1/4 cup heavy cream and 1/2 cup water in a medium saucepan over medium heat. Cook, partially covered, stirring occasionally, until the grapes are soft and the sugar has melted, about 10 minutes. Test one of the grapes to see if it is soft enough by pressing it against the side of the pot: If it smashes easily, it is ready; set aside to steep for 5 minutes.
• Put 1/2 cup cold water in a medium bowl and sprinkle the gelatin on top. Let sit until the gelatin is fully absorbed (Do not stir.) Strain the hot grape mixture into the gelatin, whisking gently. Press on the solids in the strainer to extract as much liquid as possible. Discard solids. You should have 3 cups liquid. Skim foam if desired.
• Pour the mixture into six 4-ounce jelly jars, ramekins or pudding cups. Chill until set, at least 2 hours and up to overnight.
• Before serving, whip the remaining 1/3 cup heavy cream to soft peaks with a hand mixer. Dollop the cream on top of the jellies and sprinkle with the peanuts.

GRAPE JUICE GELATIN

Steps:

• Combine grape juices. Pour 1 cup combined juice into another bowl; sprinkle gelatin over. Let stand to soften, 5 minutes.
• Bring sugar and 1 cup juice to a boil over medium-high heat, stirring to dissolve. Add to gelatin mixture; whisk to dissolve gelatin.
• Stir remaining 2 cups juice into gelatin mixture. Pour into a 9-by-13-inch Pyrex pan, cover, and refrigerate to set, 2 hours.
• When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

EASY FRUIT-JUICE GELATIN

Steps:

• Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.

GRAPE GELATIN WITH BLUEBERRIES

Steps:

• In a large bowl, sprinkle 1 envelope unflavored gelatin over cold water; let stand until softened, about 5 minutes.
• In a small saucepan, bring 1/4 cup water to a boil over medium-high. Pour over gelatin mixture; stir in grap juice.
• Divide blueberries evenly among four 6-ounce serving glasses; pour in gelatin mixture, pressing blueberries to submerge them completely.
• Refrigerate until set, at least 1 hour (and up to 5 days, covered).

FROSTED GRAPES

Steps:

• Pluck grapes from their stems and rinse in a colander. Pour the gelatin mix onto a plate. Place grapes on the plate one handful at a time and roll around until coated. Transfer to a pretty dish and refrigerate for 1 hour to allow the gelatin to set.