Recipes For Leftover Wine: Red and White Wine Jelly Recipes

Got a bottle of wine that has been sitting around for ages that needs to be tossed? Homemade wine jelly is the perfect solution to using up odds and ends of wines that are not going to be drunk or to utilize old bottles that are just sitting around. Full bodied fruity red wines work great and robust aged cheese pair perfectly with it. Here are two recipes; one for red wines and one for white wines; 750 ml bottle of wine is the measurement for the wine or about 4 cups if you are adding a few different bottles of wine.

Red Wine Jelly Recipe

· 750 ml bottle of red wine, about 4 cups.
· 3 cups granulated sugar
· 3 oz. packet of pectin
· Juice and zest of one lemon
· 2 Tbs. butter, unsalted
· 2 Tbs. strawberry jam

Measure 1 ½ cups of wine and reduce to ½ cup and set aside.
In a sauce pan combine the remaining wine and sugar and bring to a boil.
Add the pectin, lemon juice, zest, and jam; bring to a boil and stir continuously.
Boil the mixture for 3 minutes and then stir in the butter.
Remove from heat and cool to room temperature.
Place in an air tight container and store in the fridge.

White Wine Jelly Recipe

· 750 ml bottle of white wine, about 4 cups
· 2 cups granulated sugar
· 3 oz. packet of pectin
· Juice and zest of an orange
· 2 Tbs. butter, unsalted
· 2 Tbs. apricot jam

Follow the directions for the red wine jelly and store in the fridge.
Blue cheese pairs wonderfully with the red wine jelly recipe while Brie cheese pairs with the white wine jelly. Fresh herbs can be added when making the jelly; use what is available and use around a tablespoon.

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