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Bordeaux Red Wine Jelly
Easy to make and super tasty this is a grown up jelly that both looks and tastes fabulous. Perfect on toast, stirred into stews, with a cheeseboard and in a toasted sandwich too.
Ingredients
- 500 g grapes red grapes
- 500 g apples
- 1/2 cup water
- 300 ml red wine
- 1 lemon juice only
- 300 g sugar
Instructions
- Place the grapes and roughly chopped apples (don't bother to peel or core them) into a pan and add water.
- Simmer the fruit until tender and mash with a potato masher.
- Pour this mash into a jelly bag (muslin lined sieve) and set aside to drip into a jug overnight. Resist any temptation to squeeze the bag to get more out, if you do this you'll make the jelly cloudy)
- Make the juice in the jug up to 500ml by adding the wine.
- Pour this into a pan and add the lemon juice and sugar and heat gently till sugar dissolved.
- Raise the heat to boiling point for approximately 20 mins until you have reached the setting point (see jelly making page).
- Carefully pour into a sterilised jar and pop on the lid.
Notes
Serve with a cheeseboard, game, pate or as a glaze for roasting meats and chicken.
Nutrition
Calories: 2052kcalCarbohydrates: 477gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 38mgPotassium: 2026mgFiber: 20gSugar: 433gVitamin A: 630IUVitamin C: 96mgCalcium: 139mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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