Red-Wine Mint Jelly
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 171
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 276
- Total: 9 hr
- Prep: 20 min
- Inactive: 8 hr 25 min
- Cook: 15 min
Ingredients
1 (750-ml) bottle red wine
1 cup sugar
3 (0.25-ounce) packages powdered gelatin
3 tablespoons water
1 shallot
3 peppercorns
1 large bunch mint (about 1 cup of packed leaves) plus leaves, finely chopped, for garnish
1 lemon, juiced
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Directions
- In a saucepan, combine wine and sugar and simmer over medium heat for 10 to 15 minutes to cook off some of the alcohol.
- In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice.
- Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint.