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.

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.

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.

CRANBERRY JELL-O MOLD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

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 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.