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Plum Wine Jelly




Source of Recipe


Internet


List of Ingredients




4 large black or red grapes
1 envelope unflavored gelatin
1/4 cup warm water
1 cup Japanese plum wine
2 tablespoons sugar
1 tablespoon lemon juice

Blanch grapes in hot water about 10 seconds; drain and plunge into cold water, then peel off skins. Set aside.

Sprinkle gelatin over warm water and let stand about 5 minutes to soften. Heat wine in a non-aluminum saucepan. Add gelatin mixture, sugar, and lemon juice. Heat, stirring, over low heat until dissolved.

Divide jelly among 4 small rounded containers, such as small porcelain soup bowls or custard cups. Place 1 grape in the center of each bowl. Chill until set. Serve in bowls, or unmold by dipping bottom of bowl in hot water and inverting onto a plate. Serve chilled.

For a fancy variation, you can line the cups with a square of food-grade cellophane or colored plastic wrap, spoon in the wine jelly and grape, then twist the wrapper closed and secure with a twist-tie. Chill in the cup until set, then remove from the cup and replace the twist-tie with a ribbon or gold cord to serve.

Recipe