How To make Port Wine Jelly
INGREDIENTS: 1 c Port wine
1 c Fresh grape juice, or fine
-quality commercially Canned grape juice 3 1/2 c Sugar
3 oz Liquid pectin (1/2 bottle)
Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin
How To make Port Wine Jelly's Videos
Port Wine Jelly - Kitchen Cat
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★ Kitchen Cat ★ Port Wine Jelly Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 oz : Liquid Pectin; (1/2 Bottle)
1 c : Fresh Grape Juice; or Fine Canned Grape Juice
3 1/2 c : Sugar
1 c : Port Wine
Port Wine Sauce for Lamb, Beef or Duck - (Port Reduction)
Port Reduction Sauce for Lamb, Beef or Duck
Today i will show you how to make an easy Port sauce recipe (port wine sauce) that is perfect with lamb or beef. In the video i use a knorr stock pot as the beef stock but you can use any beef stock that you like (dont use bouillon powder). If you have made a lamb jus or beef jus before then this is the next one to try!
you can also add any resting juices from your meat to this sauce to add even more flavour.
remember not to season with salt until the end as in this port reduction recipe we will reduce the sauce to a thick consistency which also intensifies the flavour.
Blackberry and Port jelly - How to make this delicious jewel-like spread by 'The Guy with the Hand'
Blackberries had a very distinctive flavor but are best fully organic... Foraged directly from the hedgerows. Isabella Codd from Chez Maison provided the recipe and method for using the harvest of varied berries which are not suitable for deserts. It's a perfect way to get the pure goodness and flavor (without the pips.) Our Blackberry and Port is really good for an Autumn breakfast on toast or on neat little scones, warmed for afternoon tea. Perfect on a dull Winter Sunday. It reminds us of what the Sun felt like in Septem ber hedgerows.
Just A Quick Reaction - Port Wine Jelly (Jello)
Is it booze or is it Jello... it's Jello, but maybe it tastes a little like booze?
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Wine Jelly Canning Tutorial // Garden Eats
If you have never tried Wine Jelly, now is the time! This delicious jelly makes a perfect Christmas gift, and pairs well with so many cheeses! Like & subscribe for more great gardening & homesteading content.
Champagne Jelly Flutes You Eat with a Spoon | From Food Network Kitchen | Food Network
Your Valentine will swoon over these seemingly magical champagne jelly flutes. These fizzy beauties may look like the real thing, but they actually require a spoon to eat!
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Champagne Jelly Flutes You Eat with a Spoon | From Food Network Kitchen | Food Network