Try this Raspberries in Chardonnay Jelly recipe, or contribute your own.
Suggest a better descriptionPlace the wine and raspberries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side.
Heat the wine and vanilla pod until nearly boiling and leave to step on one side for 15 minutes.
Soak the gelatine leaves in cold water for about 5 minutes.
Meanwhile after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves, allow to boil if you want to remove the alcohol.
Add a third of the wine to the wrung out gelatine leaves in a measuring jug and stir to dissolve, then add the mixture back into the rest of the wine and stir well. Strain into a large jug.
Place the raspberries in six flattish clear serving bowls and pour the strained wine over the top.
Allow to set in the fridge for at least 3 hours.
Remove from the fridge 15 minutes before serving.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 187 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 76.3mg | 2 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 44.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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