Popular - Side Dish
Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.
Prep 30 mins Cook: 5 mins Total: 35 mins Servings: 40 Yield: 5 (8 ounce) jars
Champagne Jelly
1 (750 milliliter) bottle dry champagne
4 cups sugar
2 tablespoons vinegar
1 (2 ounce) package dry pectin
Side Dish Step 1 Sterilize 5 half-pint jars. Set aside. Step 2 Pour the champagne into a large pot and stir in sugar and vinegar. Bring to a full rolling boil and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat and ladle into sterile jars to within 1/2 inch of the top. Step 3 Wipe rims with a clean dry cloth and seal with lids. Allow to cool to room temperature then refrigerate. The jelly may take a few days to set.
Servings Per Recipe:40 Calories: 92.9 % Daily Value * Carbohydrates: 20.5g 7% Sugars: 20.1g Folate: 0.2mcg Calcium: 1.7mg Iron: 0.1mg Magnesium: 2.1mg 1% Potassium: 18.9mg 1% Sodium: 0.9mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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