Grape and wine jelly
| Recipe By: | Maranda Engelbrecht |
| Serves: | makes 500 ml |
| Cooking Time: | 30 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 1 cup Seedless grapes, halved
- 1 Tbsp gelatine
- 500 ml water
- 800 g Canola oil
- 2 cups white wine
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Cooking Instructions
- In a large saucepan, combine the wine, lemon juice and sugar. Bring to a boil then turn down the heat and gently simmer for 15 minutes, stirring frequently. Remove from the heat and skim off any foam.
- Place the water in a small bowl and sprinkle over the gelatine. Leave to stand for 5 minutes. Gently melt the gelatine mixture over warm water, until smooth and liquid, then whisk into the wine mixture.
- Add the grape halves then pour into hot, sterilised jars, leaving some space at the top. Tighten the lids, place in a pot of boiling water for 5 minutes, then leave to cool.
- Add name cards and Christmas decorations, and serve with crusty fresh bread and Gorgonzola cheese.
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