Best Wine Gelatin Dessert Recipes
DESSERT WINE JELLY
Wine jelly has been an American favorite since the nineteenth century, when a gelatin dessert was referred to as jelly.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 12
Number Of Ingredients 6
Steps:
- Sprinkle gelatin on cold water in medium bowl to soften.
- Heat grape juice to boiling. Stir grape juice and sugar into gelatin mixture until gelatin is dissolved. Stir in wine.
- Pour into 6-cup mold. Refrigerate about 4 hours or until firm. Unmold onto serving plate. Serve with whipped cream.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 26 g, TransFat 0 g
SANGRIA GELATIN RING
This gelatin is enjoyed by everyone because you just can't go wrong with fresh berries. -Nicole Nemeth, Komoka, Ontario
Provided by Taste of Home
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large heatproof bowl, add boiling wine to gelatin; stir 2 minutes to completely dissolve. Stir in chilled club soda. Refrigerate until thickened but not firm, about 45 minutes. Stir in berries and grapes. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set, about 4 hours. Unmold onto a serving platter.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
WINE GELATIN WITH CUSTARD
It may sound unusual, but it's actually a delicious light dessert - and so easy. Served in stemmed glasses, it makes a lovely presentation. Mother always served this after Christmas dinner. Pink champagne or cold duck can be substituted for the port.
Provided by BeachGirl
Categories Gelatin
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- WINE GELATIN: In a 2-quart bowl add 1 cup cold water.
- Sprinkle gelatin over water and stir to soften and slightly dissolve gelatin.
- To a measuring cup, add lemon juice and enough water to make 2 cups and add sugar, and heat until sugar is dissolved.
- Pour mixture over gelatin.
- Add port wine.
- If you want a little more color, add a drop of red food coloring.
- Stir to mix well and pour into and 8x8-inch glass baking dish.
- Cover and chill.
- Before serving, cut into 3/4-inch cubes by cutting it as a checkerboard.
- Using a spatula, release cubes from sides and bottom of glass dish.
- NOTE: Amount of sugar for gelatin mixture will be determined by the sweetness of wine.
- CUSTARD: In saucepan, mix sugar and flour together, stirring to mix well.
- Stir milk and eggs together.
- Gradually pour egg mixture into sugar mixture, stirring well.
- Heat mixture over medium-high heat, constantly stirring with a whisk until it thickens enough to coat a spoon, about 5 minutes.
- Remove from heat and stir in vanilla.
- Cool slightly or chill.
- TO SERVE: Spoon cubes of Wine Gelatin in stemmed glasses.
- Spoon Custard on top and sprinkle with nutmeg.
Nutrition Facts : Calories 240.5, Fat 2, SaturatedFat 0.7, Cholesterol 72.2, Sodium 102.9, Carbohydrate 39.7, Fiber 0.2, Sugar 27.9, Protein 8.8
WHITE WINE JELLY
From THE SALAD BOOK by Michele Evans, this recipe would be spectacular if used as part of brunch, salad course or dessert. It will make a 3 1/2 cup mold as written, but can be halved or divided into smaller mold forms. (Time does not include refrigeration time)
Provided by twissis
Categories Jellies
Time 30m
Yield 14 2 oz servings, 14 serving(s)
Number Of Ingredients 8
Steps:
- Put 1/2 cup water into a sml saucepan, add gelatin & allow to soak for a few minutes.
- Place saucepan over a low heat & stir till the gelatin dissolves. Stir in the lemon juice & sugar.
- Continue stirring till the sugar dissolves & remove the pan from the heat.
- Add the remaining 1/2 cup of water & the wine. Refrigerate till the mixture develops a syrup consistency.
- Add fruits, mix gently & spoon the jelly into a 1 qt mold or smaller molds of choice.
- Refrigerate & chill thoroughly till well-set. Unmold & serve.
- SERVING SUGGESTIONS: For brunch, serve w/scones, bagels or English muffins. As a salad course, serve atop greens & use a poppy seed or other complimentary dressing. As a dessert, serve w/cheese & crackers -- or -- baguette slices topped w/cheese of choice & the jelly as a dessert bruschetta. A sml dish of choc mints would make a nice combo w/either choice.
- NOTE: IMO, the fruits used are suggestions & others can be subbed. I will prob use a combo of green & red grapes in place of the cherries. Kiwi segments could also be used.
Nutrition Facts : Calories 37, Sodium 2.2, Carbohydrate 5.9, Fiber 0.3, Sugar 5.2, Protein 0.6
BLACKBERRY WINE CAKE II
An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.
Provided by EYEPEAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 41.8 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 242.5 mg, Sugar 33.7 g
MOM'S CHRISTMAS WINE JELLO
Make and share this Mom's Christmas Wine Jello recipe from Food.com.
Provided by Bliss
Categories Gelatin
Time P1DT10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Mix them and let them gel.
- I haven't made this in ages, but I remember mom used to have that cheap sweet wine and this was soooo wonderful.
- We'd serve it with whipped cream after a huge Christmas dinner.
- The one day in time is just so it jells.
- Overnite is fine.
Nutrition Facts : Calories 204.1, Sodium 9.8, Carbohydrate 41.4, Sugar 40.4, Protein 2.4
PEAR AND SWEET WINE GELATIN PARFAITS
Jell-O has been glimmering and shimmering since 1897, and it took America by storm during the 1920s: That was the era for molded salads and desserts. Jell-O has been a staple in the American pantry since then, and in 1997, in celebration of its hundred-year anniversary, the company brought out a sparkling white grape flavor that is mixed with seltzer rather than water, giving it an appealing spritz. Here we've added sweet Muscat wine, too.
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Place Jell-O in large bowl. Bring 1 cup Muscat and 1/2 cup water to boil in medium saucepan. Pour over Jell-O in bowl; stir until dissolved, about 2 minutes. Cool to room temperature, whisking occasionally. Stir in seltzer (mixture will be foamy). Refrigerate until Jell-O is set, at least 6 hours or overnight. Mix chopped pears and remaining 1/4 cup Muscat in small bowl. Spoon half of Jell-O into 4 wine goblets or parfait glasses, dividing equally. Top with pear mixture, then remaining Jell-O. Garnish with mint sprigs, if desired.
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