Wine Jelly with Grapes

Total Time:
4 hr 45 min
10 min
Inactive Prep:
4 hr 30 min
5 min
6 servings


  • 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


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.

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.

In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside.