Blackberry Red Wine Gelatin Recipes

BLACKBERRY-RED WINE GELATIN

Steps:

• Prepare an ice-water bath; set aside. Add 1/2 cup water and the apple juice to a medium bowl; sprinkle with gelatin. Let soften about 5 minutes. Combine wine and sugar in a small saucepan; bring to a boil over high heat, stirring occasionally to dissolve sugar. Reserve 8 blackberries for garnish; add remaining blackberries to the saucepan. Reduce heat, and simmer 5 minutes. Slowly stir hot wine mixture into gelatin mixture. Transfer bowl to ice-water bath, and stir gently until cool, about 5 minutes.
• Pour mixture into a 9-by-5-by-2 1/2-inch nonreactive metal loaf pan. Refrigerate, covered, until set, about 45 minutes, or up to overnight. To unmold, set pan in warm water until gelatin loosens, about 2 seconds; invert onto a cutting board. Use a knife to break seal along edges if necessary. Cut gelatin into 1 1/2-inch cubes. Divide among 4 small bowls. Garnish each with 2 blackberries and mint leaves.

BLACKBERRY WINE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
• In a large bowl, combine the cake mix and gelatin.
• Add the eggs, oil and wine.
• At low speed, beat just until moistened.
• Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
• Pour in the Bundt pan and bake for 45-50 minutes.
• Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
• While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
• Let the cake sit for 30 minutes to absorb the glaze.
• Turn the cake out of the pan and completely cool.
• Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
• (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).

WINE JELLY

Steps:

• Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

BLACKBERRY WINE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
• To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.

RED WINE GRANITA

Steps:

• Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.

BLACKBERRY WINE-GLAZED CAKE

Steps:

• Spray bake pan (I used a 9 x 13) with cooking spray.
• Mix cake mix and jello.
• Add eggs, oil and wine.
• Beat at low, medium speed (as directed on cake mix box).
• Bake at 350 degrees for 50-60 minutes.
• Mix powdered sugar and enough wine to thin to spreading consistency.
• Drizzle over cake.