Easy and low sugar wine gelatin

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This easy low-sugar wine jelly recipe takes just a few minutes, and its mild, not-too-sweet flavor enhances everything from cheese and crackers to turkey sandwiches. Make some for yourself, then post the recipe in the fridge, you'll want to make it for every party you host and every party you're invited to, from now on.

Have you ever had wine jelly? I didn't even know this existed until I stopped to try some at our farmers market. What a fabulous idea, and it couldn't be easier (seriously! Watch my short video, below) I'm excited to share this with you because we love cheese plate nights at our house, and this gives us a whole new flavor and texture to play.

Does wine gelatin taste like wine? Yes! The flavor is there, it is soft, smooth and absolutely delicious.

This is so much fun that you can use virtually any bottle of wine you want. I think full-bodied reds are the best jelly, but if you're a white wine lover, go ahead! I used Merlot today, but I will try a good Malbec next time. And after that, maybe a pretty pinkish pink.

Bolder red wines that work well for gelatin ~

  • Merlot
  • Malbec
  • Cabernet Sauvignon
  • Zinfandel
  • Bordeaux

The beautiful silky texture of the wine jelly is simply enchanting. You'll have fun mixing and matching with your favorite cheese and crackers.

I infused my first batch of wine jelly with cardamom pods, and I have to admit, it was a last minute decision after pouring a bottle of Merlot into my big cast iron pot ~ it looked a bit bare. Cardamom adds a little extra layer of mystery to the flavor and really complements the wine. You can use as few as 10 or as many as you like to get a stronger flavor. You can stretch them, or even leave them inside, just be sure to break them first to release the little seeds.

TIP: Mulled wine jelly is a fabulous holiday treat. Do your best and add a cinnamon stick, some cloves, and a star anise along with the cardamom pods for a really festive flavor.

Most wine gelatin recipes use too much sugar, in my opinion. I've narrowed it down a bit here, and I'm really pleased with the results. If you sweeten this too much, you lose that fabulous earthy wine flavor and it may start to taste like grape jelly. It is not what you are looking for.

TIP: It is very important that you use the proper pectin, formulated for recipes with low sugar content. Is named Sure-Jell for less or no sugar needs recipes, and comes in the pink box. This pectin ensures a reliable and firm package for your jelly.

I think any host would love to receive a jar or two of this wine jelly. And if they ask you to bring the appetizer, wrap it with some crackers and cheese ~ I'll invite you back, I promise.

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Check out the little video I made to show you how easy it is!

Red wine jelly

This low sugar wine jelly is delicious with cheese or on sandwiches, and is an ideal gift for the host. Stock your fridge for the holidays! Recipe adapted from America’s Test Kitchen

Course snack

American kitchen

Preparation time: 20 minutes

Cooking time: 10 minutes

Calories 23kcal

  • 1 750 ml bottle of red wine, I used Merlot
  • 10 optional cardamom pods
  • 1 1.75-ounce box Sure-Jell for less or no sugar recipes (be sure to use this one, in the pink box)
  • 3/4 cup divided sugar
  • Pour your bottle of wine into a thick bottom pot.

  • Lightly crush the cardamom pods with the side of a rolling pin and add them to the pot. Don't lose any of the little black seeds! Bring the pot to a simmer, then turn off the heat and let sit for 20 minutes.

  • Strain the cardamom from the wine and return the wine to the pan.

  • Mix 1/4 cup sugar, pectin, and 3/4 cup water in a small bowl and stir to combine. Add to wine and bring to a boil over high heat, whisking constantly.

  • Once the wine boils, add the remaining 1/2 cup of sugar and continue stirring or whisking until the mixture returns to a boil. Boil for 2 minutes, stirring all the time.

  • Remove from the heat and remove the foam from the top of the wine. Use a funnel to fill your jelly jars with the hot liquid. I suggest using several smaller jars instead of one or two large ones.

  • Let cool completely to room temperature, then cover and refrigerate for 12 to 24 hours until firm. The gelatin will keep in the refrigerator for up to 2 months, I do not recommend freezing it.

Serving: 1g | Calories: 23kcal

Make it yours ~

  • Try making a black pepper wine jelly with a bite ~ 1 tablespoon of black peppercorns in the wine instead of the cardamom.
  • I plan to make a hot pepper wine jelly soon, with jalapeños… one of you will want to go ahead and tell me how it goes…

Don't forget to fix this red wine jelly!

Cooking with wine is so much fun!

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Crock Pot Beef Bourguignon

Spaghetti in Red Wine

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Pork Loin with Wine and Herb Sauce

Coq au Chardonnay

Low Sugar Sugar Gelatin Wine

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