Wine Jelly Mold

Oxmoor House
12 to 15 servings


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2 envelopes unflavored gelatin
1 cup water, divided
1/2 cup sugar
2 tablespoons lemon juice
1 1/4 cups sherry
1 1/4 cups port wine
1 apple, unpeeled, cored, and sliced
1 orange, peeled and sectioned
1 pear, unpeeled, cored, and sliced
1 cup sliced fresh strawberries
1 cup green seedless grapes


Soften gelatin in 1/4 cup water. Combine remaining water and sugar in a heavy saucepan; bring to a boil. Remove mixture from heat; add softened gelatin, stirring until gelatin dissolves. Stir in lemon juice, sherry, and wine, mixing well.

Pour gelatin mixture into a lightly greased 4-cup mold, and refrigerate overnight.

Unmold jelly onto a serving plate; arrange fruit around jelly. Slice and serve with Custard Sauce.

Created date

February 2010