Berries In Champagne Jelly 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.

STRAWBERRIES AND CHAMPAGNE JAM

Steps:

• Combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil. Stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BERRIES WITH CHAMPAGNE CREAM

Steps:

• In a small bowl, stir together the whipped topping and Champagne flavor. Layer the berries and champagne cream in champagne flutes. Serve immediately.

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 AND SUMMER FRUIT WEDDING JELLY

Steps:

• Place gelatin in a heatproof bowl and add enough Champagne to cover (about a scant 1/2 cup); let stand 10 minutes. Place bowl over (but not touching) simmering water, stirring occasionally, until gelatin has melted; stir in sugar until dissolved.
• Stir another scant 1/2 cup Champagne into gelatin mixture and strain through a fine mesh sieve into a large liquid measuring cup. Strain lemon juice through sieve and add enough Champagne to gelatin mixture to make 2 cups.
• Place fruits in the bottom of a 2-cup mold. Add one-third of the gelatin mixture and transfer mold to refrigerator. Refrigerate until fruit is set, about 2 hours. Add remaining gelatin mixture to mold and return to refrigerator until set, 2 to 4 hours more.
• Moisten a serving plate with water. To unmold, set the mold in a bowl filled with warm water until the jelly around the edge has melted just slightly (this can take anywhere from 2 to 30 seconds). Invert mold onto prepared serving plate. Serve immediately or refrigerate until ready to serve.