bowl, pour 2 cups champagne or sparkling white wine, and
Combine sugar and champagne in large Dutch oven.
Cook over medium heat, stirring until sugar dissolves (do not boil).
Remove from heat; stir in liquid pectin.
Skim off foam with metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace; wipe jar rims.
Cover at once with metal lids and bands.
Process in boiling water bath 5 minutes.
Let stand 8 hours.
This jelly makes a nice party favor or gift.
Yield:
5 half pints.
Thoroughly mix pectin and water in large saucepan.
Bring to boil over high heat and boil 1 minute, stirring constantly.
Reduce heat to medium and immediately add champagne and sugar.
Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.
Remove from heat.
Skim off foam with metal spoon if necessary.
Pour quickly into hot sterilized half-pint jars.
Seal at once with 1/8-inch hot paraffin or canning lids.
Serve with poultry or meat.
side.
Combine pomegranate juice, champagne, and lemon juice in a
Sterilize 5 half-pint jars. Set aside.
Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.
Put 3 tbsp hot water in a small bowl and sprinkle over the gelatine.
Set aside in a warm place to dissolve - this will take about 10 minutes.
Divide the raspberries between eight glasses.
Open the champagne and add a little to the dissolved gelatine.
Transfer to a jug and add the remaining champagne.
Mix gently so you don't build up a froth. Pour into glasses on top of the berries then chill for two hours until set.
Enjoy! ;).
In double boiler over rapidly boiling water, combine sugar, champagne and liqueur.
Cook, stirring, until sugar has dissolved and mixture begins to steam.
Pour in pectin, stirring quickly to blend.
Pour into sterilized jars. Seal.
If using wine glasses let cool for 10 minutes before sealing with paraffin wax.
to 1 tsp of jelly.
May be served as
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
irections on cake box, substituting champagne in place of water (add
Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
Add the hibiscus flower and slowly fill the glass with chilled Champagne.
Enjoy! :).
Mix together sugar, champagne and jelly in a saucepan.
Stir over medium heat and cook until the sugar dissolves and the mixture begins to lightly boil.
Mix water with corn starch in a separate bowl to form a paste.
Stir into the saucepan.
Cook on medium heat until slightly thickened.
Mix in strawberries and cook until heated and slightly softened.
Serve over ice cream, sorbet or shortcake with whipped cream.
or 6 hours or until jelly/jello is set.
Combine
ugar, cornstarch, spices, vanilla, and champagne, stirring to dissolve slightly. Pour
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
br>Ice with the following recipe.
Champagne Icing.
Mix all
5 minutes. Whisk in chilled Champagne. Divide the gelatin among the
et aside.
Combine shrimp, champagne and salt in frying pan
he dumpling dough for this recipe.
Preparing the Dumplings and
Remove from heat. Stir in champagne. Skim off foam if necessary