Red-Wine Mint Jelly

  • Yield : 8 to 12 servings
  • Prep Time : 20m
  • Cook Time : 15m
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  • 1 (750-ml) bottle red wine
  • 1 cup sugar
  • 3 (0.25-ounce) packages powdered gelatin
  • 3 tablespoons water
  • 1 shallot
  • 3 peppercorns
  • 1 large bunch mint (about 1 cup of packed leaves) plus leaves, finely chopped, for garnish
  • 1 lemon, juiced
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper


Step 1

In a saucepan, combine wine and sugar and simmer over medium heat for 10 to 15 minutes to cook off some of the alcohol.

Step 2

In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice.

Step 3

Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint.

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