Recipe courtesy of Laura Calder

Wine Jelly with Grapes

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  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 10 min
  • Inactive: 4 hr 30 min
  • Cook: 5 min
  • Yield: 6 servings
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1 tablespoon unflavored gelatin

2 tablespoons water

1 cup/200 g sugar

2 cups/500 ml dry white or sparkling wine

About 15 ounces/420 g small, seedless red and green grapes

3/4 cup/175 ml heavy cream

2 teaspoons sugar, more to taste

1 teaspoon vanilla extract or Cognac


  1. Stir the gelatin into 2 tablespoons of water, and set aside to soften. Put the sugar and wine in a saucepan, and heat to dissolve the sugar. Do not boil. Remove the wine from the heat and whisk in the gelatin until completely dissolved. Cool.
  2. Arrange the grapes in 6 ramekins or tea cups. Pour over the wine mixture. Cover, and chill several hours to set. To serve, run a knife around the edge of the molds and dip the bottoms into hot water for a few seconds, then invert onto serving plates.
  3. In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside.
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