Pink Champagne Jelly
You'll find nothing more decadent or easy to make than this Pink Champagne Jelly. Four ingredients and about 10 minutes to create (along with overnight chilling) and you'll have a unique jelly to use in a number of dishes.
Servings 4 cups jelly
- 1-750 ml bottle Pink Champagne or Pink Sparkling Wine
- 1 cup Granulated Sugar
- 1 packets Gelatin (or 2 tablespoons if using gelatin in bulk)
- ¼ cup Warm Water
- Clean containers with lids to hold 4 cups jelly
Combine the champagne/sparkling wine and sugar in a medium heavy saucepan on the stove over medium heat. Stir or whisk constantly until the sugar is dissolved.
In a small bowl, combine the warm water and gelatin. Whisk to allow gelatin to dissolve.
Scrape the gelatin mixture into the saucepan with the champagne and sugar. Whisk to fully combine ensuring the all gelatin is dissolved fully and the mixture is clear pink. Remove from heat.
Pour the jelly mixture into the prepared containers. Place the containers on a baking sheet or other solid surface to ensure they stay upright in the refrigerator overnight. Loosely cover with plastic wrap but do not fully seal so any heat can escape.
Chill overnight in the refrigerator. Once set seal with lids and store chilled for use.
Calories: 194kcal | Carbohydrates: 49g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Sugar: 49g