Ice Wine Jello Food
WINE JELLY
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Provided by Juanita Peek
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 40
Number Of Ingredients 4
Steps:
- Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
Nutrition Facts : Calories 106 calories, Carbohydrate 23.4 g, Sodium 1.1 mg, Sugar 22.7 g
ICE CREAM JELLO
I had this recipe at a shower over 20 years ago and since then has been a must have at holiday's, graduation parties and get-togethers. I use a glass 9x13-inch dish and after it's done it's really pretty to look at and even better to eat.. It is Better if You use vanilla and not vanilla bean ice cream. Thanks for trying my ice cream recipe. :)
Provided by faith58
Categories Gelatin
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Add 1 cup of boiling water to package of cherry Jello and stir.
- Add 1/4 of the vanilla ice cream and use a whisk to whip with the Jello.
- Let set in a clear 9x13-inch pan for 15 minutes or as Wife2uRick suggested waiting 15-30 minutes or until set.
- Then Add 1 cup of boiling water to package of lemon Jello and add 1/4 of the vanilla ice cream and use a whisk to whip with the Jello.
- Let set on top of the cherry layer for 15 minutes or until set.
- Then add 1 cup to the lime Jello and add 1/4 of the vanilla ice cream and whisk to whip with the Jello.
- Let set on top of lemon Jello for 15 minutes or until set.
- Then with the last box of Jello which is orange add 1 cup of boiling water and the last 1/4 vanilla ice cream and whisk together and put on top of lime Jello and let set.
- I usually do other things while I am making this and you can also use your favorite jello's but these together taste really good and I always am asked to bring it.
- Note: I usually cut my ice-cream in fourths and leave the ice-cream in the freezer until I use each 1/4th for the Jello.
- Jello can be stored in refrigerator when done. :).
WINE JELLY
This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.
Provided by Sandaidh
Categories Jellies
Time 30m
Yield 6-8 8 ounce jars
Number Of Ingredients 3
Steps:
- Combine sugar and wine in a large saucepan.
- Mix well.
- Cook over medium heat, stirring continuously, until sugar is dissolved.
- Remove from heat.
- Add liquid pectin and mix well.
- Skim off any foam and discard.
- Pour immediately into hot, sterilized jars and seal.
- Let cool.
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- Sprinkle the gelatin over 2 tablespoons of cold water in a small saucepan. Soak for about 5 minutes, until softened.
- Add 2 tablespoons of ice wine to the gelatin mixture and warm the mixture over low heat, just until the gelatin melts and the mixture is completely smooth. Remove from the heat and transfer to a metal bowl. Add the remaining wine. Cool to room temperature, then ladle into 4 to 6 small glasses. Chill until set, about 2 hours. Alternatively, pour the mixture in a shallow square pan. Chill until set, then cut into 1" cubes.
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