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Wine Jelly Mold

Yield 12 to 15 servings


  • 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
  • Custard Sauce

How to Make It

  1. 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.

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

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

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