Best Champagne And Summer Fruit Wedding Jelly Recipes

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CHAMPAGNE JELLY



Champagne Jelly image

When I hosted a Christmas open house, each guest left with a batch of my blush-colored jelly. It was a hit! Plus, it's made with just pink champagne, sugar and fruit pectin. -Gail Sheppard, Somerville, Alabama

Provided by Taste of Home

Time 25m

Yield about 3 half-pints.

Number Of Ingredients 3

3 cups sugar
2 cups pink Champagne
1 pouch (3 ounces) liquid fruit pectin

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.

Nutrition Facts :

BERRIES IN CHAMPAGNE JELLY



Berries in Champagne Jelly image

This is very fancy-looking served in wine glasses. Champagne-based gelatin dessert with strawberries and blueberries. Posted for ZWT 2006. Time does not include allowing the gelatin to refrigerate until set.

Provided by Annisette

Categories     Gelatin

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 liter champagne or 1 liter sparkling white wine
1 1/2 tablespoons gelatin
1 cup sugar
4 slices lemon rind
4 slices orange rind
1 2/3 cups small strawberries, hulled
1 2/3 cups blueberries

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



Champagne and Summer Fruit Wedding Jelly image

Bring a refined touch to the dessert table with this Champagne gelatin recipe from "Jellymongers," by Harry Parr and Sam Bompas.Also try:Ribband Jelly

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

5 sheets of gelatin, cut into pieces
Scant 2 cups Champagne
Scant 1/4 cup superfine sugar
Dash of freshly squeezed lemon juice
1/2 cup small fruits, such as blueberries, raspberries, or grapes, rinsed

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.

CHAMPAGNE JELLY WITH RASPBERRIES



Champagne Jelly with Raspberries image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

2 packets (1/2 ounce) unflavored gelatin
1 1/2 cups water
1 cup sugar
Zest of 1 lemon, removed in strips
Juice of 1 lemon
2 cups champagne
1 cup fresh raspberries
6 small sprigs mint

Steps:

  • In a small bowl, soften the gelatin in 3 tablespoons of the water. In a saucepan, heat the remaining water over low heat and add the gelatin. Stir until the gelatin dissolves and add the sugar, lemon zest, and juice. Heat to just below the boil and remove from the heat. Cover and let steep for 20 minutes.
  • Strain the liquid through a fine sieve into a shallow metal bowl. Discard the lemon zest and leave the liquid to cool. Watch it carefully and, when it is quite cool and just about to set, stir in the champagne. Pour into perfectly clean tall champagne flutes and drop a few raspberries into each. Chill until cold and serve, garnished with a few more raspberries and a sprig of mint.

JELLIED CHAMPAGNE DESSERT



Jellied Champagne Dessert image

This refreshing dessert looks just like a glass of bubbling champagne.-Vickie McLaughlin, Kingsport, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 envelope unflavored gelatin
2 cups cold white grape juice, divided
2 tablespoons sugar
2 cups champagne or club soda
8 fresh strawberries, hulled

Steps:

  • In a small saucepan, sprinkle gelatin over 1 cup cold grape juice; let stand 1 minute. Heat over low heat, stirring until gelatin is dissolved. Stir in sugar. Remove from heat; stir in remaining grape juice. Cool to room temperature., Transfer gelatin mixture to a large bowl. Slowly stir in champagne. Pour half of champagne mixture into eight champagne or parfait glasses. Add 1 strawberry to each glass. Refrigerate glasses and remaining gelatin mixture until almost set, about 1 hour. , Place reserved gelatin mixture in a blender; cover and process until foamy. Pour into glasses. Chill until set, about 3 hours.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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